← Back to Search Results
Parsley and Mint Soup

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.
 

Explore Cookbooks on Cookstr

nigella-express Nigella Express
by Nigella Lawson
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-provence-cookbook The Provence Cookbook
by Patricia Wells
cooking-for-friends Cooking for Friends
by Gordon Ramsay
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
new-american-table New American Table
by Marcus Samuelsson
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
in-the-kitchen-with-david In the Kitchen with David
by David Venable
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
Already a member? Click here to Log In
close

Sign up to 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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?