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.
