This may sound like a summer soup, but with post holiday burn out (and extra parsley in the refrigerator), I realized we needed something light but hearty, refreshing but earthy… The combination of the potatoes and the spark of the parsley makes for a hearty meal. Serve with a great crusty wheat bread.

SERVES 6-8

INGREDIENTS

1/2 lb. fresh parsley (about 2 bunches)

2 tbsp. Beyond The Olive Coratina or other robust extra virgin olive oil

2 cloves garlic, thinly sliced

1/2 red onion, thinly sliced

4 Small Red Potatoes, boiled, peeled and chopped

Kosher salt and freshly ground black pepper, to taste

4 cups chicken stock

1 cup sour cream

Lemon slices for garnish

Freshly ground horseradish (optional), for serving

INSTRUCTIONS

Bring a 6-qt. saucepan of water to a boil and add parsley; cook until bright green and wilted, about 30 seconds to 1 minute. Drain and place parsley in a bowl of ice water; let sit for 1 minute. Drain, squeezing out as much liquid as possible. Roughly chop and set aside.

Heat olive oil in a 4-qt. saucepan over medium heat. Add garlic, onions, salt, and pepper; cook, stirring, until onions are soft, about 6 minutes. Add stock and potatoes , and bring to a simmer; cook, stirring occasionally, until slightly reduced, 15–20 minutes. Add sour cream, parsley, salt, and pepper; cook until warmed through, about 5 minutes. Transfer soup to a blender and purée until smooth. Strain soup through a fine mesh sieve, if you like (I don’t). Divide soup among serving bowls and garnish with freshly grated horseradish, if you like (I prefer chives).