Ingredients
2 parsley roots
1/2 cup parsley
3 parsnips
3 quarts broth (vegetable or beef)
chives
Being all about trying to eat as seasonal as possible, here is another recipe idea to make the switch of seasonal food from winter to spring. It is based on some of my beloved root vegetables which provided sweetness, earthiness and warmth during the winter months and comes in the form of a soup, perfect for a chilly spring evening but inspired by the fresh and light green of a day spent outside in the sun!
This is a very simple recipe - you just peel the parsley roots and and parsnips, boil them in broth until soft, add in the parsley and puree. Season to taste with salt and pepper and top with fresh chives.
I heard someone mention parsley root yesterday. i have never seen it in the markets. Your soup looks delicious.
ReplyDeleteI've never seen parsley root in the store before but I love the flavor of the herb...so need to try this!
ReplyDeleteI haven't come across parsley root either! I'm intrigued and this looks delicious. I'll be on the lookout.
ReplyDeleteSpinach?! Never my favourite ever since popeye existed. Popeye..... Ugh... But this sure is worth a try, huh?!
ReplyDeleteI have parsnips in my fridge right now, but alas...no parsley or parsley roots! This is really beautiful though, and looks so simple and wholesome.
ReplyDeleteI have been reading about parsley root but so far it has not shown up in my hometown. The soup looks so gracious - sweet shades of green.
ReplyDeleteI love the color of this soup---like early spring---and it can be made totally vegetarian with vegetable broth.
ReplyDelete