Iced Parsley Soup
Ingredients
Iced Parsley Soup
- 3 Large leeks (including 3” of green) slit lengthwise
- 1/4 stick (2 Tablespoon) unsalted butter
- 6 Cups chicken stock
- 3 medium potatoes, peeled and cubed
- Salt & freshly ground pepper
- 1 Large bunch of fresh parsley chopped (stems removed)
- 1 Cup whipping cream
- Freshly ground pepper
- 2 Tablespoon minced fresh parsley for garnish
Instructions
How TO Make Iced Parsley Soup
- Wash leeks thoroughly in cold water. Transfer to bowl, Cover with ice cold water. Drain leeks well, slice thinly. Melt butter in heavy heat. Add leeks and 1/4 cup stock. Cover and cook until leeks are soft. Add potato cubes and remaining chicken stock and bring to a boil. Taste and season with salt & pepper. Reduce heat, cover and simmer until potatoes are quite soft, about 30 minutes. Add chopped parsley and simmer for another 10 minutes. Puree soup in batches in blender, transferring to large bowl as it is pureed. Blend in cream. Taste and adjust seasoning. Cover and chill until serving time. Garnish each with a generous grinding of pepper and a sprinkle of parsley.