Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, parsley cream soup. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Parsley cream soup is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Parsley cream soup is something that I’ve loved my entire life.
Easy soups with farm-fresh vegetables and superfoods that suit any season. Packed with farm-fresh ingredients to suit any season because canned soup doesn't cut it. How to Cook Creamy Parsley Soup Fill a medium cooking pot halfway with water and heat it over low heat. Transfer the boiled parsley on the work surface and mince it.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook parsley cream soup using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Parsley cream soup:
- Take 400 g parsley root
- Prepare 2 potatoes
- Make ready 1-2 tbl spoons butter
- Take salt
- Make ready white pepper
- Get 1,5-2 l water
For a thinner consistency, add a little more milk. This soup is best served on the day that it is made. Mix the parsley into the pan, and cook until warmed. After the chicken stock, cream, onion, and garlic mixture has thickened a bit, add the cooked parsley to the pan, along with additional salt and pepper to taste.
Instructions to make Parsley cream soup:
- Prepare ingredients.
- Peel and chop potatoes and parsley root (we used pre-cut frozen parsley from our garden, it´s sweeter than fresh one). Cook it for 2 minutes with butter, then add water, salt and white pepper.
- Cook the soup until soft, then blend it with hand blender until smooth.
- Serve with dry toasted bread at the top. Enjoy your meal 😋
Mix the parsley into the pan, and cook until warmed. After the chicken stock, cream, onion, and garlic mixture has thickened a bit, add the cooked parsley to the pan, along with additional salt and pepper to taste. Heat the oil in a saucepan and fry the onion until soft but not coloured. Stir in the parsnips, bay leaves, milk and stock, bring to the boil and simmer gently until the parsnip is very soft. Remove the bay leaves and drain off, but reserve, the liquid.
So that’s going to wrap it up with this special food parsley cream soup recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
