Go Back
–+ servings
Cream of Parsley Soup – vegetarian recipe
Stav Kogan

Cream of Parsley Soup

Forget parsley as a simple garnish! This Cream of Parsley Soup transforms the humble herb into the star of the show. Imagine a velvety, vibrant green soup bursting with fresh, clean flavor. It's surprisingly elegant, incredibly easy to make, and ready in just 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 420
Ingredients Method Nutrition

Ingredients
  

  • 3 tablespoons (45 g / 1.59 oz) butter or extra virgin olive oil
  • 3-4 shallots or 1 medium onion, chopped
  • 4 cups (960 ml) / approx. 2 large bunches well-washed parsley, tough stems removed
  • 1 quart (950 ml / 32.1 fl oz) vegetable stock, divided
  • 2 cups (475 ml) heavy cream or half-and-half
  • Salt and freshly ground black pepper, to taste
  • Wash your parsley meticulously! The slightest bit of grit can ruin the soup's silky texture. A salad spinner is your best friend for this task.
  • For the best flavor and color, use flat-leaf (Italian) parsley. It has a more robust, less bitter taste than its curly counterpart.
  • To make it a Gratinéed soup, pour into oven-safe bowls, top with grated Parmesan cheese, and broil for 1-2 minutes until golden and bubbly.
  • For a vegan version, use a high-quality extra virgin olive oil or vegan butter, and substitute the heavy cream with full-fat coconut milk or a cashew cream.

Method
 

  1. In a large saucepan or Dutch oven, melt 2 tablespoons (30 ml / 1 fl oz) of the butter or heat the oil over medium-high heat.
  2. Add the chopped shallots and cook, stirring occasionally, until soft and translucent, about 5 minutes.
  3. Add the washed parsley to the pot and cook, stirring, until it is completely wilted, about 3 to 5 minutes.
  4. Pour in about half of the vegetable stock and bring to a brief simmer, then turn off the heat.
  5. Carefully purée the soup using an immersion blender directly in the pot until smooth. Alternatively, let the mixture cool slightly before transferring it to a standard blender and blending until velvety. (Caution: Blending hot liquids can be dangerous).
  6. Return the puréed soup to the pot over medium heat.
  7. Stir in the remaining vegetable stock and the cream.
  8. Heat gently until warmed through, but do not boil.
  9. Season generously with salt and freshly ground black pepper to taste. Just before serving, stir in the remaining 1 tablespoon (15 ml / 0.5 fl oz) of butter or oil for extra richness.
  10. Serve immediately.

Nutrition

Calories: 420kcalCarbohydrates: 12gProtein: 6gFat: 40g

Tried this recipe?

Let us know how it was!