Cold Parsley Soup Recipes

Steps:

• Soften the onion, garlic, coriander, chili pepper and ginger root in the butter over medium heat for 3 minutes. Add the zucchini and cook for 1 minute. Add 4 bunches of the parsley, stems intact, and toss to wilt, about 2 minutes.
• Add the chicken broth and simmer for 40 minutes. Add the milk, salt and black pepper and simmer for 5 minutes more. Pass this mixture first through a food processor to make a paste, and then through a food mill, to remove the fibrous parts of the parsley stems. Cool. Stir in the buttermilk, bread crumbs and all but one tablespoon of the almonds and adjust seasoning.
• Pick the leaves from the remaining bunch of parsley and mince them well. Add to the soup. Serve the soup hot or cold, garnished with the parsley zest (recipe below) and, if you desire, a splash of parsley oil.

Steps:

• Chop leek and wash in a bowl of cold water, agitating it, then lift out and pat dry.
• Cook parsley stems and leek in oil in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add zucchini and salt and cook, stirring, 1 minute. Add wine and water and simmer, covered, until zucchini is very tender, about 10 minutes.
• Purée mixture in a blender with parsley leaves until smooth (use caution when blending hot liquids). Season with salt and pepper. If desired, pour through a fine-mesh sieve into cleaned saucepan, pressing hard on solids, then discarding them. Reheat if necessary.

Steps:

• Puree cucumbers and pepper in a blender or food processor. Add scallions, parsley and garlic and continue to puree until the mixture is smooth.
• Add one-half cup of the yogurt and process until smooth. A blender will produce a finer result than a food processor, and if you do not have a blender you may want to strain the soup through a fine sieve.
• Stir in remaining cup of yogurt, season with salt and pepper and chill several hours before serving. Garnish with sprigs of parsley.

Steps:

• Combine potatoes, onion, salt and broth in a medium casserole, and add parsley.
• Cook, covered, at HIGH for 12 to 13 minutes in a microwave, or until potatoes are tender.
• Combine cornflour with a small amount of cold milk.
• Stir into potato mixture, and add the remaining milk.
• Cook at HIGH for 6 to 7 minutes, or until mixture comes to a boil and is piping hot.
• Stir once or twice during cooking.
• Serve hot with crisp croutons, or toasted bread.
• For Vegetarian use vegetable broth or water.