Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, parsley cream soup. It is one of my favorites food recipes. This time, I will make it a little bit tasty. 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 enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Parsley cream soup is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this particular 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 can achieve that.
The ingredients needed to make Parsley cream soup:
- Prepare 400 g parsley root
- Make ready 2 potatoes
- Make ready 1-2 tbl spoons butter
- Get salt
- Get white pepper
- Take 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).
Instructions 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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