California Farm Parsley Cheese Soup

Name: California Farm Parsley Cheese Soup
Total time: 3600 s
Yield: 2 people, 8 cups.
Cuisine: American
Ingredients: 2 bundles fresh italian parsley, untrimmed; 4 cups water; 1 cup fresh feta cheese; 2 Cups chicken broth; 1 Tbs olive oil; 1 Tbs cornstarch dissolved in 2 Tbs cold water; 1 Cup heavy dairy cream or coconut cream

Hobby Horseman @HobbyHorseman

California, United States

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.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Under 1 hour

2 people, 8 cups.

2 bundlesfresh italian parsley, untrimmed
4 cupswater
1 cupfresh feta cheese
2 Cupschicken broth
1 Tbsolive oil
1 Tbscornstarch dissolved in 2 Tbs cold water
1 Cupheavy dairy cream or coconut cream
Equipment: food processor or blender, dutch oven, microwave
Cost: parsley $1, cream $1 feta cheese $1, chicken broth 20 cents, makes 2 quarts, 8 cups, 40 cents per cup

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Steps

Under 1 hour

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.
2

Add fresh feta cheese, bring to boil, thicken with the dissolved cornstarch, add olive oil, stir, simmer 1/2 hour. Taste.
3

Warm cup of cream in microwave, add to parsley puree broth, serve. Enjoy.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on November 20, 2022 00:52

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.