Parsley Soup

Never heard of parsley soup? This concoction is an interesting blend of flavors, but is primarily seasoned and stocked with parsley. Many people grow parsley in their garden and end the season with more than they care to dry. This is a way to have a special dish once or twice a year from the super-abundance that the garden can provide.


4-6 ounces of fresh parsley
1 14 or 16 oz can chicken stock
3 cups water
2 medium onions chopped
2 celery stalks chopped
1/2 teaspoon dried basil
1/4 teaspoon dried cilantro
2 tablespoons olive oil
4 tablespoons flour
dash pepper (to taste)
4 ounces sour cream


Begin by chopping your vegetables and parsley (hold back about 8 sprigs of parsley for garnish later). In stock pot set to medium heat, spread olive oil in bottom of pan. Toss in vegetables. Mix frequently and saute until the vegetables become tender - be sure not to cook away all the juices.

Add flour, mixing it in and making sure that it is thoroughly wet. Pour in chicken stock and water. As the soup begins to heat up and thicken add the basil, cilantro, and pepper. You can also add salt at this point, but I always leave salt content up to the diner. When the liquid has thickened, pour entire contents into a blender and puree. Pour contents back into pan if they need to be reheated before serving, or simply pour directly into bowls. Add a dollop of sour cream topped with a sprig of parsley just before serving.

Next Page: Parsleyed Dumplings

LinkToThisPage Button

In-Depth Information

Valid XHTML 1.0 Transitional

Contact Us | Privacy Statement