If you love eating home made soups, but get a bit disappointed with the flavour sometimes, you will need a recipe that will guarantee both flavour and wholesome goodness. Look no further because you are going to love this one. The fresh taste of the parsley comes through every time and I have never made a bad one. Furthermore, this soup is soooo full of flavour I have been known to almost polish off and entire batch in one sitting.
This recipe for parsley soup is my highest viewed soup recipe and if I had 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.
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)
150g of baby leaf spinach - optional, used to bulk out the soup and especially useful if you don't have enough parsley. If this is the case use 50:50
4tsp plain flour (for thickening)
900ml (1 1/2 pints) vegetable or chicken stock
Salt and pepper
A heaped tablespoon of double cream
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.