Parsley Soup
Serves: 3
Carolyne Schoen
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Chop leek and wash in a bowl of cold water, agitating it, then lift out and pat dry
2
Cook parsley stems and leek in oil in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 5 minutes
3
Add zucchini and salt and cook, stirring, 1 minute
4
Add wine and water and simmer, covered, until zucchini is very tender, about 10 minutes
5
Purée mixture in a blender with parsley leaves until smooth (use caution when blending hot liquids)
6
Season with salt and pepper
7
If desired, pour through a fine-mesh sieve into cleaned saucepan, pressing hard on solids, then discarding them
8
Reheat if necessary
9
Chop leek and wash in a bowl of cold water, agitating it, then lift out and pat dry
10
Cook parsley stems and leek in oil in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 5 minutes
11
Add zucchini and salt and cook, stirring, 1 minute
12
Add wine and water and simmer, covered, until zucchini is very tender, about 10 minutes
13
Purée mixture in a blender with parsley leaves until smooth (use caution when blending hot liquids)
14
Season with salt and pepper
15
If desired, pour through a fine-mesh sieve into cleaned saucepan, pressing hard on solids, then discarding them
16
Reheat if necessary