Chicken soup with parsley puree

Name: Chicken soup with parsley puree
Prep time: 20 min
Total time: 20 min
Ingredients: 6 cups One-Hour Chicken Stock or other stock; 6 cups One-Hour Chicken Stock or other stock; 2 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 cups parsley leaves, rinsed but not dried; 1 clove garlic, peeled

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

If, when you make stock, you know that it is destined for this quick soup, add some parsley stems to the simmering broth. And feel free to make this quick puree with any tender herb you like—basil, chives, chervil, dill, or a combination.

Ingredients

6 cups One-Hour Chicken Stock or other stock
Salt and freshly ground black pepper
2

Gluten-free
Soup

Method

Heat the stock over medium-high heat and season it with salt and pepper. Meanwhile, combine the parsley, garlic, olive oil, and salt to taste in a blender and turn on the machine. Add a little of the stock if necessary to allow the machine to do its work, and blend the mixture until it is a smooth puree.
Serve the soup, spooning a dollop of the puree into each bow