La Soupe au Persil Paysanne
Cookbook
Page 31
Cuisine: French
Course: Soups and Stews
Reviews
1 reviews,
average rating 4.0 / 5
★
★
★
★
★
0 found this helpful
Sign in to mark helpful
I decided to try this as my local supermarket has started selling enormous bunches of parsley. Result tastes great but looks a bit drab, as the long cooking of the parsley kills the colour. I used duck fat instead of goose fat since I happened to have some to hand.
Next time I'll probably brown the bacon before adding the carrot and leeks.