Sunday Soup by Charles Schiller

Author:Charles Schiller
Language: eng
Format: epub
Publisher: Chronicle Books
Published: 2008-04-05T04:00:00+00:00

COOKING TIPS:

This soup is prettiest when served immediately; its bright green color will darken as it sits.

This soup is also good chilled. If serving it cold, you may need to thin it slightly with extra stock or cream. You will probably need to season it with extra salt, as well.

1. Rinse parsley well and dry with paper towels or clean kitchen towels. Remove enough sprigs and tender stems to make 3 cups well-packed parsley.

2. Heat butter in a medium, nonreactive heavy pot (with a lid) over medium heat. When hot, add leeks and cook, stirring, until softened, for about 4 minutes.

3. Add stock, cream, and potatoes to the pot. Bring the mixture to a simmer, then cover, reduce heat, and cook at a simmer until potatoes are tender, for about 20 minutes. (Do not let the soup come to a boil.) Add the parsley sprigs and cook for 1 to 2 minutes longer.

4. Purée the soup in batches in a food processor, blender, or food mill, and return the soup to the pot. (Or use an immersion blender to purée the soup in the pot.) Season with 1 teaspoon salt (or more to taste) and the white pepper. Taste soup, and if you want to add a refreshing accent, add up to 3 teaspoons lemon juice. (Soup can be prepared 1 day ahead; cool, cover, and refrigerate. Reheat over medium heat.)

5. To serve, ladle into 4 soup bowls and serve immediately.

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