THE
WILD BUNCH PARSLEY
Earthy
and fresh. One of the most commonly used herbs of all and
extremely underestimated - parsley deserves better than to
be relegated to a humble garnish.
Rich in vitamins, iron and carotene, it is of emerald green colour,
smooth, curly or frond like.
The flat-leaf Continental parsley has a far superior taste to its frilly cousin.
It is the principle flavour in bouquet garni and salsa verde, and is the perfect
partner to garlic. Never discard parsley stalks as they make a wonderful stock.
|
Parsley
Soup
Serves
four
Ingredients
3oz/75g butter
2 big bunches flat-leaf parsley, washed, stalks and leaves separated, stalks
chopped (if flat-leaf is difficult to obtain, use the curly type instead)
1 large potato, peeled and chopped
1½ pints/725ml light
vegetable stock
salt and pepper
5floz/250ml double cream
Method
1. Melt
the butter in a stainless-steel or enamelled saucepan and gently sweat the
parsley stalks, uncovered, for 20 minutes.
2. Add the potato and the vegetable stock, salt and pepper and simmer,
still uncovered, for a further 20 minutes.
3. Coarsely chop the leaves of one bunch of parsley and add to the soup.
Simmer for 2 minutes. Blanch the remaining leaves in fiercely boiling water
for 30 seconds. Drain and refresh immediately under cold running water, then
gently squeeze dry in a tea towel. Liquidise the soup with the blanched parsley
to make a vivid green puree.
4. Pass through a fine sieve into a clean pan, add the cream, reheat
and adjust the seasoning.
|
