December 19, 2009

Parsley Root and Carrot Potage

I found the root of parsley in the market. I had never seen it before. It resembled burdock, my favorite Japanese vegetable.
And the fragrance was wonderful. Of course, I got some. Parsley root is sweet!
So, today, I cooked it in a soup with carrot for Mr. and Mrs. P.
When I delivered their bento, the potage had already gotten cold. I asked Mrs. P. to warm it up but she didn't. Because the weather was warm then. And they might have been hungry.

comment from Mrs. P.
The soup was cold but we ate it anyway and it was very good! - delicate like vichyssoise soup.


serves 2
2 parsley roots sliced
2 medium carrots sliced
1/2 medium onion chopped
1/2 teaspoon of rice flour or 1 teaspoon of rice
1 teaspoon of kombu tea powder* or 1 teaspoon of kombu-dashi powder*
1.5 cup water
2 cups of soy milk
a bit of minced parsley
extra virgin olive oil, sea salt, white pepper


Put 1 tablespoon of the olive oil in a sauce pan and heat it up on medium heat. Add the parsley roots, the carrots and the onion and stir for 1-2 min. Add the water, the kombu powder, the rice or rice flour and simmer until everything becomes soft. ( 15-20 min .)
Puree the soup in a blender. Put the puree and the soy milk in a pan and simmer for a while and add 1 table spoon of the olive oil.
Salt and pepper to taste.
Just before serving, drizzle a bit of the olive oil and put the parsley on the top.