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January is the time I like to get creative with soup. Finding fresh ingredients is always a challenge this time of year. Parsley root is used often in German and European cuisine for winter recipes. It can be challenging to find but most farmers markets carry it in the late fall season. Some supermarkets sell it in the winter time.
The combination of this creamy, hearty soup and cheesy crunchy croutons is a scrumptious tummy warmer for these bleak winter days.
If your community is parsley root poor, you can substitute any root vegetable for the parsley root. Celery root, rutabaga, turnips, kohlrabi even carrots and beets would all work well. You can get adventurous and add a combination of root vegetables.
As delicious as this soup is, the croutons, made with aged gouda cheese, are a tough contender for star billing. Because it is harder in consistency than the young variety, aged gouda can be grated like parmesan cheese. However, grated parmesan is an easy substitution if you can’t find aged gouda.
Now that I’ve given you tons of options on how to adapt this recipe, go forth and get your soup on!
Parsley Root Cream Soup with Gouda Croutons
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 4 Servings
Ingredients
- 1+1/2 tablespoons extra virgin olive oil
- 1 cup day-old white bread cubed
- 1/4 cup aged gouda cheese grated
- 3 shallots
- 1 lb parsley root
- 2 tablespoons unsalted butter
- 1/2 cup dry white wine
- 4+1/4 cups vegetable broth
- salt and freshly ground pepper to taste
- 1 small bunch fresh parsley
- 1 scant cup heavy cream
- pinch of celery salt
Instructions
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Preheat oven to 350 degrees F. Line a small baking sheet with parchment paper.
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Place the extra virgin olive oil in a bowl. Toss to coat the cubes completely.
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Transfer the oil coated bread pieces to the baking sheet and sprinkle the cubes with the grated aged gouda cheese.
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Place in oven and bake for 30 minutes or until the cubes are golden and crispy.
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In the meantime, while the croutons are baking, peel and dice the shallots.
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Peel the parsley root and chop it into small pieces.
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Heat the butter in a large saucepan over medium heat. Add the diced shallots and cook until they become soft and transparent, stirring often. Add the parsley root pieces and stir to combine. Cook for about 5 minutes or until the parsley root becomes tender.
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Add the dry white wine and vegetable broth to the pan and season with salt and freshly ground pepper to taste. Bring the mixture to a boil.
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Cover the saucepan, turn the heat down to low and let simmer for 20 minutes.
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Check on the croutons and when ready, remove them from the oven and set aside to cool.
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Wash the fresh parsley and pat dry. Chop the parsley separating the stems from the leaves. Discard the stems.
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Add the heavy cream to the soup mixture. Stir to combine.
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Add the fresh parsley reserving about 2 tablespoons for garnish. Let cook for 5 minutes, stirring occasionally.
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Use an immersion blender to purée the mixture until smooth. Alternately, you can transfer the mixture to a blender or food processor to blend and then transfer it back into the saucepan to keep warm.
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Add the celery salt and more salt and freshly ground pepper to taste.
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Transfer the soup to bowls, garnish with the gouda cheese croutons and fresh parsley and serve.
Try these other delicious winter soups:
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Celery Root Soup with Horseradish & Bacon |
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Potato Turmeric Soup with Fresh Rosemary |
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Roasted Brussel Sprouts Garlic Cream Soup |
