Name: Parsley Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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

Parsley Soup

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.

Parsley Soup

Prep Time 10

Cook Time 20

Total Time 30

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Servings

Ingredients

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

Instructions

Heat evoo in a medium pot over medium-high heat Add leeks and sauté for about 5 minutes until they soften.
Add garlic and parsnips and cook another 5 minutes. Add parsley, wine, and water and simmer, covered, until parsley is wilted.
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.