I am normally a matzo ball soup person — it is tradition. But to change things up a bit this year I wanted to incorporate something from the seder plate and decided to go with Parsley Soup, extra healthy and light enough to leave room for the main course.
- Cook Time
- Prep Time
- 2 tablespoons extra virgin olive oil
- 2 leeks, thoroughly rinsed and chopped
- 2 garlic cloves, minced
- 2 parsnips, diced (or parsley root, celery root, or even carrots)
- 1 teaspoon kosher salt or to taste
- 2 large bunches fresh flat-leaf parsley, coarsely chopped
- ¼ cup dry white wine
- 2 cups water
1. Heat evoo in a medium pot over medium-high heat Add leeks and sauté for about 5 minutes until they soften.
2. Add garlic and parsnips and cook another 5 minutes. Add parsley, wine, and water and simmer, covered, until parsley is wilted.
3. Puree soup in a blender, or with an immersion blender, until smooth. If desired, pour through a fine-mesh sieve into cleaned saucepan, pressing hard on solids, then discarding them. Reheat if necessary.