parsley soup

Something more to do with the forests of parsley — here's my mother's parsley soup:
[the quantities are rough and imprecise, as is the case in mothers' recipes — it's a versatile concoction, and you play it by ear]

Chop (fine) and saute in olive oil:
5 sage leaves
1 onion
2-3 cloves garlic
2 stalks celery
1-2 parsley root (shoresh)
1 carrot
chili chips or 1/2 shata (depending on tolerance for "hot")
Salt and pepper
After stirring around, add:
1-2 tbsps tomato puree
c. 4 cups water
(or veg. stock or chicken stock — I don't use soup powder but my unindoctrinated mother did. Adjust quantities to the degree of thickness or thinness you prefer. I also use tomato juice when I have it instead of half the amount of water)
3 cups (packed) chopped parsley.
Cook around 20-30 minutes.
Serve with a sprinkling of parmesan (or not)

Bon appetit
Elizabeth

 

 

היי, אנחנו מחכים לך 🙂