Parsley Soup with Sciabica's Lemon Extra Virgin Olive Oil

Parsley Soup with Sciabica's Lemon Extra Virgin Olive Oil

by Sarah K

2 bunches parsley, roughly chopped, with a few pieces reserved for garnish

1 large leek, chopped (white and light green parts only)

3 cloves garlic, halved

1 large parsnip, peeled and diced

1 large potato, peeled and diced

1/4 cup white wine

4 cups chicken stock

2 1/2 cups water

3 Tablespoons Sciabica's Lemon Extra Virgin Olive Oil, divided, plus more for drizzling

salt and pepper

In a large pot, sweat leeks and garlic in 1 tablespoon of Sciabica's Lemon Extra Virgin Olive Oil until translucent.  Add parsnip and potato, stirring to coat in oil. Add white wine and cook until wine has mostly evaporated. 

Pour in chicken stock and water, and cook, covered, until parsnip is tender and potatoes fall apart easily. Uncover and add parsley. Cook for another 10-15 minutes, until parsley is soft, but before it turns brown. 

Blend the soup with an immersion blender, or very carefully in batches in a blender. Mix in 2 tablespoons Sciabica's Lemon Extra Virgin Olive Oil, and add salt and pepper to taste. 

Serve in bowls with a drizzle of Sciabica's Lemon Extra Virgin Olive Oil and a sprig of parsley to garnish.