Yield: Four servings.
1 onion, chopped
2 cloves garlic, peeled but whole
1 teaspoon coriander seeds
1/4 teaspoon dried chili pepper
1/2-inch piece of fresh ginger root, peeled and diced
1 tablespoon sweet butter
2 zucchini, chopped
5 bunches parsley, cleaned
3 cups chicken broth
1 cup milk
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup buttermilk
1/2 cup bread crumbs
1/4 cup blanched almonds.
Soften the onion, garlic, coriander, cblh pepper and ginger root
in the butter over medium heat for 3 minutes. Add the zucchini
and cook for 1 minute. Add 4 bunches of the parsley, stems intact,
and toss to wilt, about 2 minutes.
Add the chicken broth and simmer for 40 minutes. Add the milk,
salt and black pepper and simmer for 5 minutes more. Pass this
mixture first through a food processor to make a paste, and then
through a food mill, to remove the fibrous parts of the parsley
stems. Cool. Stir in the buttermilk, bread crumbs and all but
one tablespoon of the almonds and adjust seasoning.
Pick the leaves from the remaining bunch of parsley and mince them
well. Add to the soup. Serve the soup hot or cold, garnished with
parsley zest and, if you desire, a splash of parsley oil.