Parsley Soup with Chive Cream

"This simple soup is make extra special and decorative with the cream swirled in at the end to create a pretty pattern. I like it just the way it is, but a clove of garlic probably wouldn't go astray here."
 
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Ready In:
40mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Remove and discard the darker green tops of the leeks.
  • Slice the rest and wash well.
  • Melt the butter in a large pot.
  • Add half the parsley and the leeks and cook gently until soft.
  • Add the potatoes and chicken stock before covering and simmering gently for 20 minutes.
  • Add the reserved parsley leaves and simmer for two minutes, then liquidise in batches until smooth and return to a clean pan.
  • Stir in half the cream and season with salt and freshly ground black pepper.
  • For the chive cream, lightly whip the remaining cream with a bit of salt and pepper so it thickens slightly but is still runny.
  • Stir in most of the chopped chives.
  • Ladle the soup into warmed bowls and swirl in some of the chive cream.
  • Scatter over the remaining chives.

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Reviews

  1. Good and easy to do. It wasn't as tasty as I had hoped--even with the quantity of parsley. Very pretty color soup, a bright green.
     
  2. Easy and delicious! The soup seemed to need a good amount of salt though to bring out the flavor of the parsley. For this one time, I will ignore the cholesterol and saturated fat amount. ;) I used fresh parsley and fresh chives from my herb garden, although I didn't quite have enough curly parsley, so had to throw in some Italian flat-leaf parsley, too. I thought I was being quite the experienced chef using a squeeze bottle to "squirt" the chive cream on top of the soup, but the cream came out of the bottle more like a car backfiring...oh well. Added the garlic when the potatoes (for Americans that's Idaho russets) were added. Thanks for sharing your soup recipe! cg
     
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RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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