Recipe: Parsley Soup (1970's)
SoupsPARSLEY SOUP
2 1/2 cups fresh chopped parsley
3 Tbsp. butter
1 onion, chopped
1 stalk celery, chopped
2 Tbsp. flour
5 cups vegetable stock (or white stock)
Pinch of nutmeg
1/2 bay leaf
FOR THE GARNISH:
4 to 6 Tbsp. heavy (whipping) cream
Sprinkling of paprika
Fried bread or bacon croutons
Coarsely chop the parsley including the stems, which are full of flavor; set aside.
Melt the butter, and cook the onion and celery gently for a few minutes without browning.
Sprinkle in flour and mix well. Pour on stock and bring slowly to a boil, blending smoothly. Add the chopped parsley and salt, pepper, nutmeg and bay leaf. Simmer for 25 minutes.
The soup can be served as it is, blended in an electric blender or put through a food mill and reheated.
Pour into soup bowls and serve with a spoonful of cream in each bowl, a sprinkling of paprika and fried bread or bacon croutons.
Source: American Illustrated Cook Book of Soups by Anne Tynte (1972)
2 1/2 cups fresh chopped parsley
3 Tbsp. butter
1 onion, chopped
1 stalk celery, chopped
2 Tbsp. flour
5 cups vegetable stock (or white stock)
Pinch of nutmeg
1/2 bay leaf
FOR THE GARNISH:
4 to 6 Tbsp. heavy (whipping) cream
Sprinkling of paprika
Fried bread or bacon croutons
Coarsely chop the parsley including the stems, which are full of flavor; set aside.
Melt the butter, and cook the onion and celery gently for a few minutes without browning.
Sprinkle in flour and mix well. Pour on stock and bring slowly to a boil, blending smoothly. Add the chopped parsley and salt, pepper, nutmeg and bay leaf. Simmer for 25 minutes.
The soup can be served as it is, blended in an electric blender or put through a food mill and reheated.
Pour into soup bowls and serve with a spoonful of cream in each bowl, a sprinkling of paprika and fried bread or bacon croutons.
Source: American Illustrated Cook Book of Soups by Anne Tynte (1972)
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