Easter is approaching, and I am a mile behind with these promised Easter recipes. No idea why, but whole March I spent more time in bed than in the kitchen.
I hope that April will be more friendly to me and finally I stop being sick.
As you know it, in Poland, traditional Easter soup is sour rye soup (so often confused with white borscht, that almost nobody knows what is difference between these dishes).
But at my home, we didn’t have traditional sour rye soup at Easter. Dad was a fan of zalevaika (if we talk about sour soups) and wild mushroom soup, my mother loved red borscht. So, as compromise, every second year, on the Easter table appeared mushroom soup, loved by everyone.
This ‘non-eating-sour-rye-soup” became a tradition by itself.
I went one step further and instead of red borscht or wild mushroom soup, I started looking for other spring and greeny ideas for Easter dinner.
So, that is why today I have for you leek and parsley soup. Light, with a very mild taste, ideal as an introduction to a larger, filling dinner.
The spices I used today are an idea of an online friend, Ola. Her potatoes with lemon myrtle reminded me not only of the myrtle itself, but also reminded me the joy of playing with the spices. Thank you!
As you can see in the pictures, I served the soup with raw cucumber – do it! It’s really delicious. The second plate was served with grated white radish.
You can serve this soup with more substantial addons – as rice, rice noodles or groats (apart from roasted buckwheat groats – none likes it anyway). Choux pastry balls. I don’t think that I’ve ever eaten choux pastry balls, but it looks perfect for this soup.
Ingredients:
3 parsley roots
1 bunch parsley
1 leek
2 teaspoons lemon zest
3 tablespoons olive oil
750 ml vegetable broth
0.5 teaspoon aframon (or white pepper)
1.5 teaspoons lemon myrtle (or lemon grass)
1 teaspoon salt
1 teaspoon thyme
0.5 teaspoon cinnamon
To serve:
Fresh cucumber / white radish / parsley
Preparation:
- Wash parsley roots, peel, cut into smaller pieces.
- Wash green parsley, leave a few leaves (about 1 tablespoon) to serve.
- Wash and cut leek – both white and green.
- Wash lemon, dry and peel the zest.
- In a pot warm up the oil (1 tablespoon) and add leek.
- When leek is soft (don’t allow browning), add parsley, parsley roots, the rest of the oil, lemon zest, broth and salt.
- Cook on low heat until the parsley is soft (about 30 minutes).
- Translate the soup into the blender, add the seasonings and blend it.
Serve with fresh cucumber and the rest of the parsley. Or with white radish and rest of the parsley. Bon Appetit!
Subscribe