(As prepared and revealed by Alex Tuller on the October 12, 2006 podcast)
What to do with a ton of parsley? This is a very versatile soup that is easy to prepare and tastes great either cold or hot.
4 c chicken stock
1 lb white potatoes, skin on, sliced
1 c yellow onion chopped
2 T butter
2 giant handfuls parsley, washed and thick stems trimmed off
1/2 c half & half
salt
white pepper
1 T soy sauce
1 T lemon juice (or to taste)
Bring the stock to a simmer. In a large sautaé pan over medium heat sautaé the onions and sliced potatoes in the butter for about 3-4 minutes. Add a little salt during this process. Add the stock and bring to a boil. Lower temperature and simmer for 10 minutes. Add parsley, bring back to a boil, then reduce to simmer and let cook until everything is soft.
Puree in batches in blender. Returning to a pot, add half and half, soy sauce, lemon juice, salt, pepper and gently reheat. Taste, adjust seasoning. Serve.