Spring parsley soup

Salads & Sides & Soups
Written By ANNA Test Kitchen

Styling Kari Wardrop, Photography Jerry Grajewski

With its gorgeous greens, this is a perfectly fresh and light soup. With only a short list of ingredients, this soup can be ready in under 30 minutes.

Ingredients

2 tablespoons extra-virgin olive oil

1 bunch parsley, roughly chopped (reserving stems)

1 bunch green onions, roughly chopped

1 stalk celery, finely chopped

1 clove garlic, minced

2 russet potatoes, peeled and diced

6 cups chicken stock

Sea salt and freshly ground pepper, to taste

Serve with a good French baguette

Preparation

In large pot over medium heat, cook parsley stems, green onions, celery and garlic for 5 minutes. Add potatoes and stock and bring to simmer. Cook for 15-20 minutes, until potatoes have softened.

Add in parsley leaves and cook for 3 more minutes. Remove from heat and, working in batches, process in blender until smooth. Return to pot and season to taste with salt and pepper. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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