|Recipe for parsley soup|
If you love making homemade soups, but get a bit disappointed with the flavour 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)
4 tsp 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.
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