MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cream Of Parsley Soup w/Fresh Horseradish
Categories: Herbs, Soups, Vegetables, Dairy, Citrus
Yield: 7 servings

1 lb Fresh parsley
3 tb Unsalted butter
2 cl Garlic; thin sliced
1 lg Yellow onion; thin sliced
Salt & fresh ground pepper
4 c Chicken stock
1 c Heavy cream
Juice of 1 lemon
Fresh ground horseradish
- (opt); to serve

Bring a 6 qt. saucepan of water to a boil and add
parsley; cook until bright green and wilted, about 30
seconds to 1 minute. Drain and place parsley in a bowl
of ice water; let sit for 1 minute. Drain, squeezing out
as much liquid as possible. Roughly chop and set aside.

Heat butter in a 4 qt. saucepan over medium heat. Add
garlic, onions, salt, and pepper; cook, stirring, until
onions are soft, about 6 minutes. Add stock and heavy
cream, and bring to a simmer; cook, stirring
occasionally, until slightly reduced, 15-20 minutes. Add
parsley, salt, and pepper; cook until warmed through,
about 5 minutes. Transfer soup to a blender along with
lemon juice and pur++e until smooth. Strain soup through
a fine mesh sieve, if you like. Divide soup among
serving bowls and garnish with freshly grated
horseradish, if you like.

By: Eli and Max Sussma

Yield: serves 6-8

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

MMMMM

... How can you govern a country which has 246 varieties of cheese?
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Outpost BBS - bbs.outpostbbs.net:10123 (1:18/200)