RECIPE FOR PARSLEY SOUP
If you love making home made soups, but get a bit disappointed with the flavour sometimes – then you are going to love this one. I never intended to use this site for recipes but this soup is soooo full of flavour I just had to publish it.
If I kept it to myself I would be almost doing the entire world a dis-favour. I say almost because you need to be in a climate where you can grow plenty of parsley. If you are buying parsley from the supermarket, the quantity required can make this soup quite expensive - especially if you make it as often as I do! Even so it will be worth it.
If I am being honest, I have eaten almost every batch of parsley soup entirely by myself - the very same day! Worse still, one time I didn’t tell the family I made it so that I could scoff the lot. I am so bad, but so is this soup - in a Michael Jackson way of course.
However, my addiction to parsley soup might be due to a peculiar palette. Either way - I LOVE THIS SOUP!
.SERVES 6 - OR JUST ME!
25g (1 oz) unsalted butter
1 large onion
1 clove of garlic – not absolutely necessary but it does make a difference, plus it’s good for the heart!
3 celery sticks
150g (6 oz) fresh parsley (don't be fooled by the weight - this is a lot of parsley)
4tsp plain flour (for thickening)
900ml (1 1/2 pints) vegetable or chicken stock
Salt and pepper
A heaped tablespoon of double cream
Gently melt the butter in a large saucepan and as soon as it starts to simmer add the onion, garlic, celery and parsley. Cook until the ingredients have softened, then stir in the flour.
Cook for a further minute or two – stirring the mix at all times - before adding the stock.
Simmer for 25 minutes, then allow to cool slightly before you purée the mixture with a blender.
Reheat, add salt and pepper as required, then add the cream before serving in a heated bowl with a sprig of parsley.
Taste test first, then decide whether you should tell anyone else you made it. I hope that you enjoy this recipe for Parsley soup as much as I do.