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Parsley Soup

Ingredients
  Fresh parsley 4 Ounce
  Butter 2 Ounce
  Onions 2 , peeled and chopped
  Potatoes 2 Ounce, peeled and chopped
  Chicken stock 12 Pint
  Salt To Taste
  Freshly ground black pepper To Taste
  Single cream 1⁄4 Pint (for finish)
  Freshly chopped parsley 1⁄2 Teaspoon (for garnish)
Directions

GETTING READY
1) Cut the parsley stems and leave aside.
2) In a saucepan, melt the butter and sauté onion and potatoes for 5 minutes, stirring occasionally.

MAKING
3) Blend in the stock and parsley stalks and cook for 10 minutes or until the potatoes are tender.
4) Take off the parsley stalks.
5) Using a hand blender, blend the onion mixture to smooth puree.

FINALIZING
6) Season to taste.
7) If you wish to freeze the dish, then do so at this stage. Pour the cooled soup mixture in a plastic container.
8) Seal, label, and freeze the container.

SERVING
9) Stir in the cream and serve hot sprinkled with parsley.
10) If using frozen soup, reheat gently from frozen on top of the stove, stirring occasionally.
11) Serve as mentioned in step 9.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Occasion: 
Halloween
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Cook Time: 
20 Minutes
Servings: 
4

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Average: 4.5 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 728 Calories from Fat 310

% Daily Value*

Total Fat 35 g53.7%

Saturated Fat 15.6 g77.9%

Trans Fat 0 g

Cholesterol 93.5 mg31.2%

Sodium 2189.5 mg91.2%

Total Carbohydrates 63 g21%

Dietary Fiber 2.5 g10%

Sugars 26.1 g

Protein 39 g78.3%

Vitamin A 60.8% Vitamin C 82.6%

Calcium 13.4% Iron 28.7%

*Based on a 2000 Calorie diet

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Parsley Soup Recipe