Earthy Parsley Soup – Bruno Albouze

By Bruno Albouze · 45 min

Ingredients

Instructions

1. Pull the parsley leaves from the stems and keep only the leaves. Wash them in a salad spinner.
2. Bring a large pot of water to a boil with 2 tablespoons of salt. Cook the parsley leaves for 5 minutes.
3. Transfer the parsley to an ice bath, then drain and squeeze out the excess water.
4. Bring the chicken or vegetable stock to a boil in a large pot. Add the potato chunks, salt and pepper, and cook for 20 minutes until tender.
5. Separate the potatoes from the stock. Blend half the parsley with half the potatoes, half the stock and the heavy cream until smooth.
6. Pass the blended soup through a chinois. Repeat with the remaining parsley, potatoes, stock and cream.
7. Reheat the soup and adjust the seasoning.
8. Serve the soup with sautéed mushrooms.

Summarized from Bruno Albouze's video. Watch it for the details.

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