Prep 20 mins
Cook 50 mins
Easy, fast, healthful, and really good! I have called for using parsley root, but if unavailable, use celery or celery root. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook.
- 1 1⁄2 lbs potatoes, peeled (can use a mixture of white and red potatoes)
- 2 parsley roots, scrubbed (or 2-3 celery stalks)
- 1 1⁄2 tablespoons olive oil (or butter- I recommend using half oil, half butter)
- 1 yellow onion, finely chopped
- 2 bay leaves
- 1⁄3 cup dry white wine
- 2 cups parsley, chopped
- fresh ground black pepper (or use white pepper)
- 6 cups water (or vegetable stock)
- 1⁄3 cup cream (or half and half or water)
- Quarter the potatoes lengthwise and thinly slice. Chop the celery fine or, if using parsley root, grate.
- Melt the oil(or butter) in a soup pot and add the potatoes, celery, onion, and bay leaves.
- Cook over medium heat for 5-7 minutes, stirring occasionally. Raise the heat, add the wine, and let it reduce until syrupy. Add 1 1/2 cups parsley, 1 1/2 teaspoons salt, and the water; bring to a boil.
- Lower the heat and simmer, partially covered, until the potatoes have broken apart, about 30 minutes.
- Stir in the cream and remaining parsley and heat through.
- Taste and season with more salt if needed. Add the pepper. Remove the bay leaves and serve.
- Roast 2 heads garlic(with skin left on) that have been rubbed with olive oil, covered with foil(and add a little water to the pan), in a 350*F. oven for 45 minutes. Remove skins and add with the onions and potatoes. You may run the soup through a food mill if desired.
- Boil 1 bunch greens(mustard greens are especially good) 10-15 minutes, drain, coarsely chop, and add to soup with 2-3 pinches of red pepper flakes. Serve with a few shavings of Parmesan cheese.
Like this recipe a lot. Even though I didn't have any true parsley root to work with, (and don't care for much celery so didn't use any), the soup has nice simple flavour and is very warming. I used some plain soy instead of cream which worked fine, and think it's vital you use stock or broth. I wasn't aware of parsley root before reading this recipe, so thank you for the introduction Sharon. Although I didn't have the right type of parsley in my garden, I did manage to pull out a few small roots and used them in the soup. I'll be on the lookout for some parsley root to try this again.