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Ingredient
California Farm Parsley Cheese Soup
Introduce
Chef :
Hobby HorsemanCalifornia Farm Parsley Cheese Soup
The stems of italian parsley, also called flat parsley, give this soup a peppery taste. Pulsing the stem parts in the food processor till soft, then making a fine puree from the leaves and simmering half an hour with fresh feta cheese makes for a unique soup that doesnt need any additional condiments or spices.
Ingredient
Food ration :
2 people, 8 cups.Cooking time :
Under 1 hour
2 bundles
fresh italian parsley, untrimmed
4 cups
water
1 cup
fresh feta cheese
2 Cups
chicken broth
1 Tbs
olive oil
Cooking instructions
* Step 1
Dip whole parsley twigs in cold water, shake, to remove any impurities. Cut off stems and pulse in food processor till fine puree. Add leaves, puree as well. Put in dutch oven with 4 cups water and 2 cups of chicken broth. Bring to boil in dutch oven, turn to simmer.
* Step 2
Add fresh feta cheese, bring to boil, thicken with the dissolved cornstarch, add olive oil, stir, simmer 1/2 hour. Taste.
* Step 3
Warm cup of cream in microwave, add to parsley puree broth, serve. Enjoy.
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