The parsley oil isn’t really super essential but it adds a nice earthy herbaceousness to the creamy soup. And it also gives a nice pop of color to an otherwise tannish blob.
By Chris Cockren
On this, I get to use my super awesome immersion blender. It’s literally like the highlight of my day. Don’t judge me. I lead an exciting life, okay?!
- 2 tablespoons unsalted butter
- 2 leeks, trimmed, washed, and sliced
- 1 teaspoon fresh thyme, roughly chopped
- 1 bay leaf
- 3 cups vegetable stock
- 1 pound small yukon gold potatoes, washed, peeled, and cubed
- ¾ cup heavy cream
- Kosher salt
- Freshly ground black pepper
- !For Parsley Oil
- 1 bunch parsley
- Olive oil
- Melt butter in a medium stockpot over medium heat. Add leeks, season generously with Kosher salt, and cook until soft and wilted, about 8 minutes. Stir occasionally to avoid burning. Add thyme and cook for about 30 seconds.
- Add bay leaf, vegetable stock, and potatoes. Season with Kosher salt and freshly ground pepper. Bring to a boil and then reduce heat to maintain a simmer. Cover and cook for 20-30 minutes, until the potatoes are tender and cooked through. Remove the bay leaf.
- Using an immersion blender or transferring the mixture to a blender, purée soup until smooth. If using a regular blender, return soup to pot. Stir in heavy cream and cook for about 5-10 minutes more.
- Ladle soup into bowls and top with a drizzle of parsley oil.
- Bring a small pot of water to a boil. Blanch parsley for 30 seconds, then transfer the parsley to an ice bath to stop cooking and preserve the bright green color. Puree parsley in a food processor (if it's not pureeing easily, add a couple drops of olive oil to help it along). Place pureed parsley into some cheesecloth (I just used 2 paper towels since I didn't have any), and squeeze parsley so it releases its juice into a small bowl. Whisk in a little bit of olive oil (1/8-1/4 cup).