Garlic Parsley Soup Food

HOW TO MAKE PARSLEY SOUP

Steps:

• Boil a large saucepan of water. Fill a 6 quart (6 L) saucepan approximately ¾ full with cold water, and place it on the stove. Set the heat to high, and allow the water to come to a full boil. The pot will boil more quickly if you place a lid on it.
• Cook the parsley for 1 minute. Once the water is boiling, place 1 pound (450 g) of fresh parsley in the pan. Allow the parsley to cook until the leaves become bright green and wilted. That should take approximately 30 seconds to 1 minute. Keep a careful eye on the parsley so you know when it's done. If you cook it too long, you may dilute some of its flavor.
• Drain the parsley and set it in cold water. When the parsley is finished cooking, transfer it immediately to a colander to drain it. Next, place it in a bowl of ice cold water. Let it sit for approximately 1 minute to stop the cooking process. Drain it in the colander a final time to remove the water. While you're draining the cold water from the parsley, it's a good idea to give the leaves a squeeze with a towel or spin them in a salad spinner to ensure that you get rid of any excess moisture.
• Chop the parsley. When the parsley is dry, gather all of the leaves in a pile. Use a sharp knife to give them a rough chop. Be careful not to press on the parsley too hard with the knife or you may bruise the leaves. There's no need to remove the stems from the parsley. The stems actually have a nice, sharp flavor that works well in the soup, and because it's eventually pureed, the stems won't ruin the texture of the soup either.

PARSLEY SOUP

Steps:

• Soften the onion, garlic, coriander, chili pepper and ginger root in the butter over medium heat for 3 minutes. Add the zucchini and cook for 1 minute. Add 4 bunches of the parsley, stems intact, and toss to wilt, about 2 minutes.
• Add the chicken broth and simmer for 40 minutes. Add the milk, salt and black pepper and simmer for 5 minutes more. Pass this mixture first through a food processor to make a paste, and then through a food mill, to remove the fibrous parts of the parsley stems. Cool. Stir in the buttermilk, bread crumbs and all but one tablespoon of the almonds and adjust seasoning.
• Pick the leaves from the remaining bunch of parsley and mince them well. Add to the soup. Serve the soup hot or cold, garnished with the parsley zest (recipe below) and, if you desire, a splash of parsley oil.

ROASTED GARLIC SOUP

Steps:

• Preheat the oven to 375 degrees F.
• Cut the tops off the garlic heads just to expose the bulbs and remove any excess papery skins. Place in a large sheet of aluminum foil and drizzle with 1 tablespoon olive oil and 1/2 teaspoon each of the salt and pepper. Close the foil around them, leaving a space between the tops and the foil, and place on a baking sheet in the oven. Roast until soft and fragrant, about 1 hour 15 minutes. Remove, cool, and squeeze out the garlic into a bowl.
• In a large, heavy soup pot (preferably enameled cast iron) over medium-high heat, melt the butter, add the roasted garlic, and cook for 5 minutes. Add in the flour and cook until a dark golden roux is achieved, an additional 5 to 6 minutes, stirring frequently. Add 1 cup chicken stock, incorporate, and repeat until all the chicken stock had been added. Repeat with the water. Add the Italian seasoning, remaining salt and pepper, and stir to combine well. Bring to a simmer and cook for 15 minutes. Add in the cream, if using, cook for 10 minutes more at a very low simmer, stirring occasionally. Adjust the seasoning, if needed, and serve garnished with a sprinkle of the parsley and a fresh drizzle of the extra virgin olive oil. Serve with Asiago Crostini.
• Preheat the oven to 400 degrees F.
• In a small bowl, combine the oil, garlic, and spices and mix well. Place the bread slices on a parchment-lined baking sheet.
• With a basting brush, coat each piece with the oil-spice mixture. Sprinkle each slice with about 1 teaspoon of the shredded cheese.
• Place in the oven and cook until cheese is melted and bread is starting to crisp and darken around the edges, 8 to 10 minutes.
• Remove and let cool before serving.
• Cook Time 2 hours 10 minutes .

POTATO AND PARSLEY SOUP

Steps:

• 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.
• Enjoy!
• Variations:.
• 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.
• or.
• 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.

CHICKEN GARLIC SOUP

Steps:

• Make the chicken broth by simmering chicken, carrots, celery, onion, garlic, parsley, salt and pepper in enough water to cover.
• When the chicken is thoroughly cooked, remove it and skim the fat from broth.
• Simmer broth, reducing it until it is very rich.
• Add the flour and butter to a small amount of broth and mix with a wire whisk until velvety.
• Pour this mixture into the remaining broth.
• Tear chicken into bite-sized pieces and add to the soup.
• Sprinkle with fresh parsley and serve.

GARLIC SOUP

Steps:

• In a large pot over medium heat, cook garlic in butter until brown. Pour in water and bring to a boil. Stir in bouillon granules, reduce heat and simmer a minimum of 20 minutes. Stir in tomatoes, whisk in eggs and season with salt and pepper just before serving.

GARLIC SOUP

Steps:

• Add oil, fry onions, add butter and garlic (do not over- fry garlic).
• Add water to 3/4 of pot, Add cube stock, parsnip and uncut carrot. Boil 30 mins.
• Remove carrot and slice, set aside.
• Cool down rest, add to blender and make creamy, return to pot.
• Add carrots, parsley, Green onions, milk/cream and salt/pepper to taste. Simmer 15 to 20 min™s.