Friday, May 23, 2008

Parsley Root Soup

Cate from Sweetnicks is hosting this edition of Weekend Herb Blogging and this week I've found some Parsley Root

parsley root©

It does look a lot like a parsnip but just one look at the attached foliage and it's real identity becomes obvious

parsley root©

Both the root and the leaves are edible - taste-wise, the root has elements of celeriac, parsnip and apple while the leaves are exactly like herb parsley. For a longer life, you should keep the leaves attached and only remove them when its time to use the root.

parsley root©

While it isn't necessary to peel the root I have in the case of the dish I've made - a simple but creamy Parsley Root Soup.

Parsley Root Soup©

Parsley Root Soup
[Serves 4 as a starter]

1 parsley root, peeled, cut into small chunks (300 grams)
1 potato, peeled, cut into small chunks (150 grams)
1 leek, finely diced (50 grams)
salt and freshly ground white pepper

As with most of the pure vegetable soups I make these days, I use milk rather than stock. I find it really accentuates the natural flavours of the vegetable and gives the soup a delicious creamy texture.

Place a knob of butter in a saucepan over a low heat and when melted add the leek. Allow the leek to soften but not colour and after about 5 minutes add in the parsley root - stir it well and then add the potato. Give it a brief stir and then add enough milk to cover the vegetables completely.

Let this simmer very slowly until the vegetables have completely softened.

Strain, reserving the liquid and place the solids into a blender - process until smooth adding back the liquid to create a smooth base.

If you like a velvety texture then I would recommend passing this mixture through a fine mesh sieve.

The soup at this stage will be quite thick - add back enough milk until it reaches your perferred consistency. Taste and then season with salt and pepper as desired.

Place it back on a low heat and allow it to come back to serving temperature - remove from heat and serve at once.

parsley root soup©


  1. haalo,
    what a lovely simple soup. I am hosting Tried and Tasted event on my blog, would you consider volunteering your gorgeous blog to the event? This month, we are cooking Carribean...

  2. Just last week I pulled out my old parsley and replanted new, little ones....
    You mean I could have eaten those roots????
    Sutpid woman.... I had new idea.
    At least they're in the compost bin...

  3. Very interesting, you are always finding new things. So regarding Katie's question, is this just the root of regular parsley plants? Or is it a special plant that's grown mainly for the root (which is what I'm thinking, although I'm not sure.)

    The soup sounds delicious! I love parsley in any form!

  4. Thanks Zuzana - what a lovely event you've certainly got my tastebuds itching for something carribean.

    Hi Katie and Kalyn - normal parsley won't produce these roots. You need to plant the cultivar Petroselinum crispum tuberosum (also known as Petroselinum hortense) - normal parsley is Petroselinum crispum.

  5. Don't think I've ever come across parsley root before. If I did, I probably would have thought it was a parsnip!

  6. I never knew that parsley was attached to such a hearty and completely edible root. It's actually quite cute, it looks like it needs a face :).

  7. Hi Y - it's looks very much like Parsnip.

    Hi Sophie - only one cultivar of parsley has this root.

  8. hi there
    so happy to have found this recipe again...lost mine a few years ago, when we moved. so now I am just havesting the most delicious long thick roots...can't wait to try out, but just reading your recipe I know I won't be dissapointed. Though I will add a dash of good vegetable stock..sorry ,just love it.
    cheers from down under. winter harvest here!!and after a good frost sweet roots to harvest.


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