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Wednesday, May 18, 2016

Cream of Parsley Soup

How to make Cream of Parsley Soup Recipe - preparation 15 minutes plus chilling cooking time 45 minutes Serves 8

25g/1oz/2 tbsp butter
2 large bunches of fresh parsley, roughly chopped
2 onions, chopped
1 small fennel bulb, diced
2 tbsp plain (all-purpose) flour
2 litres/3½ pints/8 cups vegetable stock
150ml/¼ pint/scant ⅔ cup crème fraîche
salt and ground black pepper
fresh parsley sprigs to garnish

1 Melt the butter in a large pan and add the parsley, onions and fennel. Cover the pan and cook gently for 10 minutes or until the vegetables are soft, stirring occasionally.

2 Stir in the flour and then add the stock. Season to taste and bring to the boil, then reduce the heat, cover the pan and simmer for 30 minutes.

3 Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Set aside to cool completely, then chill.

4 Reheat the soup and stir in the crème fraîche. Serve in warmed bowls, garnished with sprigs of parsley.
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