Cream of Parsley Soup Recipe

Cream of Parsley Soup Recipe

Ingredients: Serves 4

1 onion, finely chopped
25 g/1 oz/2 tbsp butter or margarine

1 large bunch of parsley, finely chopped
25 g/1 oz/0.25 cup plain (all-purpose) flour
750 ml/1.25 pts/3 cups vegetable stock

150 ml/0.25 pt milk
150 ml/0.25 pt single (light) cream
Salt and freshly ground black pepper

Method:

Fry (saute) the onion in the butter or margarine for 2 minutes, stirring, until soft but not brown. Add the parsley and flour and cook, stirring, for 1 minute. Remove from the heat and blend in the stock and milk. Bring to the boil, reduce the heat and simmer for 15 minutes, stirring occasionally. Stir in the cream and season to taste. Reheat but do not boil. Serve straight away.


Note: For a smooth soup, roughly chop the onion and parsley. Cook as above, then puree in a blender or food processor. Return to the saucepan and add the cream and seasoning.

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