Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, parsley cream soup. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
How to Cook Creamy Parsley Soup Fill a medium cooking pot halfway with water and heat it over low heat. Transfer the boiled parsley on the work surface and mince it. Stir in the cream and pepper. Adjust the seasoning by adding a little salt, if necessary.
Parsley cream soup is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Parsley cream soup is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook parsley cream soup using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Parsley cream soup:
- Take 400 g parsley root
- Make ready 2 potatoes
- Get 1-2 tbl spoons butter
- Prepare salt
- Make ready white pepper
- Make ready 1,5-2 l water
Cream of Parsley Soup with Fresh Horseradish Brilliantly green and vibrantly flavored, this simple parsley soup–garnished with fiery fresh-grated horseradish–is the perfect first course for a. 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).
Steps to make Parsley cream soup:
- Prepare ingredients.
- Peel and chop potatoes and parsley root (we used pre-cut frozen parsley from our garden, it´s sweeter than fresh one). Cook it for 2 minutes with butter, then add water, salt and white pepper.
- Cook the soup until soft, then blend it with hand blender until smooth.
- Serve with dry toasted bread at the top. Enjoy your meal 😋
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). Mix the parsley into the pan, and cook until warmed. After the chicken stock, cream, onion, and garlic mixture has thickened a bit, add the cooked parsley to the pan, along with additional salt and pepper to taste. Heat oil in a large saucepan.
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