I’m inspired today to share yet another soup recipe. I blame his echo on all of the positive response I got to the chicken soup recipe and to the half-drunk bottle of Robitussin sitting beside me.
Speaking of hallucinogens, how about that parsley? Not exactly known as a wild herb, parsley is often given short shrift. For me, however, it was an early and relished discovery. I was a forager as a child, and I spent many an afternoon lying on my back in the grass snacking on parsley and Ritz crackers, washed down with honeysuckle drops. That it was a hallucinogen was unknown to me at the time but does, perhaps, explain some things.
So, I’ve spent some time figuring out how to really showcase this herb at quantity. Health-food books will tell you to add it to your smoothie for it is also packed with cancer-fighting compounds. I have opted for parsley soup, and it’s an easy one.
Cook diced potatoes and an onion in chicken or vegetable stock for 15 minutes. Add in a large bunch of parsley. After five more minutes, use a hand blender to puree the soup. Stir in crème fraiche, salt and paper to taste, and serve with crumbled Ritz crackers on top. For experienced trippers only: Hit the top with some fresh grated nutmeg, which contains myristicin, the very same chemical that makes parsley so far out.