Recipe: Appetizing Parsley cream soup

Parsley cream soup. 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.

For a thinner consistency, add a little more milk. This soup is best served on the day that it is made. Peel and chop potatoes and parsley root (we used pre-cut frozen parsley from our garden, it´s sweeter than fresh one). You can have Parsley cream soup using 6 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Parsley cream soup

1. You need 400 g of parsley root.
2. It's 2 of potatoes.
3. It's 1-2 tbl of spoons butter.
4. It's of salt.
5. You need of white pepper.
6. It's 1,5-2 l of water.

Cook the soup until soft, then blend it with hand blender until smooth. Serve with dry toasted bread at the top. 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. CREAM OF PARSLEY SOUP This may sound like a summer soup, but with post holiday burn out (and extra parsley in the refrigerator), I realized we needed something light but hearty, refreshing but earthy… The combination of the potatoes and the spark of the parsley makes for a hearty meal.

Parsley cream soup instructions

1. Prepare ingredients..
2. 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..
3. Cook the soup until soft, then blend it with hand blender until smooth..
4. Serve with dry toasted bread at the top. Enjoy your meal 😋.

Serve with a great crusty wheat bread. 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. Combine potatoes, onion, salt and broth in a medium casserole, and add parsley. Combine cornflour with a small amount of cold milk.