| Prep: 30 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 273 | 12g | 5g | 23g |
| sugars | fibre | protein | salt |
| 8g | 3g | 6g | 1.5g |
There’s no mistaking it, Roasted Hamburg Parsley Soup is rich, robust, and distinctly comforting. Description with the same kind of charm and character that New York City boasts, this flavorful recipe embraces the coalescing of cultures in my home city. If you’ve ever had the pleasure of walking the streets of the Big Apple, you’ve felt that thrilling rush of diversity and uniqueness. The very same can be said about the unexpected thrill of your first spoonful of this lusciously creamy soup.
Okay, let’s set the scene and imagine, if you will, the star of this dish – the Hamburg parsley root. Not your most common grocery store find, but one that is worthy of a standing ovation. If you’re familiar with a classic carrot and ginger soup recipe, think of this as its long-lost cousin who spent some time in the Old World.
Channeling the Nutritional Spotlight
Besides being a culinary encore, this Roasted Hamburg Parsley Soup underlies an impressive number of health benefits. Hamburg parsley root, also known as Dutch parsley or turnip-rooted parsley, is loaded with vitamin C and known for its diuretic properties. Paired perfectly with the heart-healthy attributes of olive oil, the immune-boosting power of garlic, and the gut-friendly fibre of apple and pear, this dish turns into a symphony of whole foods working together to look after your health.
A Perfect Harmony of Flavors
But don’t let the health benefits be the only reason you fall for this soup. Just like a well-written script, each ingredient has been carefully chosen, playing an integral part in the overall masterpiece. The combination of onions, garlic, salt, pepper, thyme, and rosemary creates a savory base. The apple, pear, honey, and lemon juice add a subtle sweetness, that high note that garners a satisfying sigh from the audience. And of course, the heavy cream – the showstopper, the game changer. It takes this show from off-Broadway to sold out nights on the main stage.
This Roasted Hamburg Parsley Soup was born to be a star, just like every dish that comes out of my performance-art kitchen. Enjoy it as a luscious starter or as the main performance for a light supper. And it pairs remarkably well with a rustic, crusty bread or maybe a crisp, green salad. It’ll make every meal feel like a night out at the theatre – a culinary journey unrivaled and honestly, quite unforgettable. Here at Your Gourmet Guru, we’re always ready for the next act. Tonight, it’s the humble Roasted Hamburg Parsley Soup taking center stage.
What You’ll Need
- 2 large Hamburg parsley roots
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 1 medium apple, peeled, cored and diced
- 1 medium pear, peeled, cored and diced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 cup heavy cream
- 1 tablespoon honey
- 2 tablespoons fresh lemon juice
Method
Step One
Start by preheating your oven to 400 degrees F (200 degrees C). While waiting for the oven to hit the required temperature, clean your 2 large Hamburg parsley roots and coat them with 1 tablespoon of the olive oil.
Step Two
On a baking sheet, spread the parsley roots and roast them in the preheated oven for about 30 minutes or until they become fork-tender.
Step Three
While waiting for your parsley roots, heat up the remaining 1 tablespoon of olive oil in a heavy pot over medium heat. Then add in your diced large onion and minced garlic cloves. Cook these ingredients until they’re soft which should take around 5 minutes.
Step Four
Next, add 6 cups of vegetable broth, your diced apple and pear, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary to the pot. Reduce the heat to a simmer and let it cook for another 20 minutes.
Step Five
Once your 30-minute timer for your parsley roots is up, remove them from the oven and let them cool before peeling and slicing them into chunks.
Add these chunks into the soup pot.
Step Six
Using an immersion blender or a regular blender (working in batches), blend the soup until it becomes smooth. Make sure to be careful when blending hot soup to avoid possible splatters.
Step Seven
Return the now smooth soup to the pot. Add 1/2 cup of heavy cream, 1 tablespoon of honey, and 2 tablespoons of fresh lemon juice. Stir these ingredients well into the soup. Take a taste and adjust the salt and pepper, if needed.
Step Eight
Serve the Roasted Hamburg Parsley Soup while it’s hot. Enjoy!
