Parsley Soup

• 1 onion, chopped
• 2 cloves garlic, peeled but whole
• 1 teaspoon coriander seeds
• 1/4 teaspoon dried chili pepper
• 1 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

1. Soften the onion, garlic, coriander, chili pepper and ginger root in the butter over medium heat for 3 minutes.
2. Add the zucchini and cook for 1 minute.
3. Add 4 bunches of the parsley, stems intact, and toss to wilt, about 2 minutes.
4. Add the chicken broth and simmer for 40 minutes.
5. Add the milk, salt and black pepper and simmer for 5 minutes more.
6. 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.
7. Cool.
8. Stir in the buttermilk, bread crumbs and all but one tablespoon of the almonds and adjust seasoning.
9. Pick the leaves from the remaining bunch of parsley and mince them well.
10. Add to the soup.
11. Serve the soup hot or cold, garnished with the parsley zest (recipe below) and, if you desire, a splash of parsley oil.

onion, garlic, coriander seeds, dried chili pepper, ginger root, sweet butter, zucchini, parsley, chicken broth, milk, kosher salt, freshly ground black pepper, buttermilk, bread crumbs, blanched almonds

Taken from cooking.nytimes.com/recipes/5083 (may not work)