| | Zuppa di Prezzemolo - Parsley Soup 3 ounces of butter
2 big bunches flat-leaf parsley, washed, stalks and leaves separated stalks chopped
1 large potato, peeled and chopped
1-1/2 pints light vegetable stock
salt and pepper
5 fluid ounces of double cream |
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Melt the butter in a stainless-steel or enameled saucepan and gently sweat the parsley stalks, uncovered, for 20 minutes. Add the potato and the vegetable stock, salt and pepper and simmer, still uncovered, for a further 20 minutes. Coarsely chop the leaves of one bunch of parsley and add to the soup. Simmer for 2 minutes. Blanch the remaining leaves in fiercely boiling water for 30 seconds. Drain and refresh immediately under cold running water, then gently squeeze dry in a tea towel. Liquidize the soup with the blanched parsley to make a vivid green puree. Pass through a fine sieve into a clean pan, add the cream, reheat and adjust the seasoning. Serve hot with grated Parmesan cheese if desired. Italian Cookbooks |
