Originally Posted by Aunt Bea
I don't understand the two step process used to cook the parsley, why can't it all go directly into the soup?
Neither did I, but I greatly respect Simon Hopkinson, so I had the sense to follow along blindly. The blanching step? I'm sure it's partially for the brilliant colour it adds, but probably also for the pure, uncooked jolt of parsley flavour it adds.
Further thoughts on a good stock for this. The first time I made it, I substituted chicken stock like I normally do, but it added the familiar old flavour that just didn't belong. The veggie-stock versions people have suggested all seem to add more than needed. Second time I made it, I completely ad-libbed by sweating the Louisiana Holy Trinity (onion, celery, green pepper) in butter then adding water, carrot and celery tops, and celeriac root-peelings. It hit the spot nicely, but as it was (and is) my only attempt at veggie stock, I was a little shy about mentioning it.