← Back to Search Results
Parsley and Mint Soup Recipe-4447

Photo by: Joseph De Leo
Comments: 0
 

Recipe

I know, parsley soup sounds strange, but to me, parsley is as much a green vegetable as an herb. Nibble on a leaf; it tastes delightfully herbaceous and pungent. Cook with huge quantities of it and you have a dish that comes forth as vibrant and revitalizing, like an invigorating tonic. Here, I’ve intensified the fresh green flavor with some mint.

Yield: 6 Servings

Ingredients

  • 3 cups sliced leeks, white and light green parts only
  • 2 tablespoons unsalted butter
  • 4 cups chicken broth
  • 1 tablespoon white rice
  • 4 cups gently packed flat-leaf parsley sprigs, large stems removed
  • ½ cup spearmint leaves
  • Salt and freshly ground black pepper
  • ¼ cup heavy cream

Directions

Cook the leeks in the butter in a saucepan over medium heat, stirring often until they begin to wilt, about 3 minutes. Add the broth and rice. When the soup begins to boil, cover the pot and let the soup slowly simmer at low heat for 20 minutes, or until the rice is very tender.

Stir the parsley, mint, and a few grindings of black pepper into the simmering soup and then remove it from the heat. Puree it in 2 batches in a blender until very smooth. Be very careful when doing this: Fill the blender no more than half full so that the hot soup does not splash out, and pulse it in quick spurts before switching it on continuously. Allow the blender to run at least a full minute for each batch, or until the soup is golf-course green and the texture is very smooth. Pour the soup back into the saucepan, stir in the cream (which can be left out if you like), and reheat it. Taste it and add salt if you think it needs it. If you cooked with salted canned broth the soup may not need additional salt.

Notes

PARSLEY, MINT, AND WALNUT (OR HAZELNUT) SOUP

Just before serving, whisk in 2 tablespoons of excellent-quality walnut or hazelnut oil. It will enrich the soup and harmonize with the herbal flavors. Top each bowl with a dollop of crème fraîche and a sprinkle of chopped toasted walnuts or hazelnuts.


© 2005 Jerry Traunfeld
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

178kcal (9%)
109mg (11%)
60mg (100%)
295mcg RAE (10%)
515mg
45mg
7g
5g
3g
17g
29mg (10%)
557mg (23%)
5g (27%)
10g (15%)
5mg (26%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

fresh-from-the-market Fresh from the Market
by Laurent Tourondel
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-provence-cookbook The Provence Cookbook
by Patricia Wells
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?