Friday, April 20, 2012

Parsley Soup

Most people think of parsley as a garnish but there are amazing benefits to this amazing plant. Parsley is loaded with anti-oxidants, anti-cancer and anti-inflammatory properties. Amazingly it also contributes to a healthy immune system and heart. That said, how many of us eat enough parsley to actually support these health claims. Well I adapted a recipe from (with several tweaks) that calls for a substantial amount of this herb.

We LOVE homemade soups in our home accompanied with homemade bread. Simmering soup bones for a nourishing, gelatin and mineral filled broth is a standard fare at the McQuivey's. The minerals and gelatin in the soup not only allow for easier digestion and assimilation but provides a RICH and INCREDIBLE flavor to any dish. If you don't have homemade broth you can always substitute. This recipe calls for A LOT of parsley but spouts A LOT of flavor, too.

Serves 8
2 1/2 T. butter or beef tallow
2 medium onions, diced
3 cloves of garlic, pressed or chopped
5 stalks celery, sliced
9 OZ parsley
4-6 oz spinach (optional for bulk)
3 T. flour
2 quarts beef/chicken broth
1/4 -1/2 tsp red pepper flakes
salt to taste

In a large stock pot melt butter. When starting to bubble add onion, garlic, celery and parsley. Cook until very wilted. Add four and stir for 2 minutes. Add broth. Bring to a simmer and add pepper flakes. Simmer 25 minutes. Cool slightly then blend with a hand mixer. Salt to taste and... ENJOY....Yummy!

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