Home

Cream of Parsley Soup

ingredients

serves 4
2 tbsp (25 g) 1 oz butter
125 g (4 oz) fresh parsley, roughly chopped
1 medium onion, skinned and sliced
1/4 cup (40 g) 1 1/2 oz blanched almonds
750 ml (1 1/2 pints) milk
2 oz (50 g) celery, cleaned and sliced
4 level tsp (20 ml) plain flour (All purpose)
4 cups (1 litre) 1 3/4 pint chicken stock
salt and freshly ground pepper
4 tbsp (60 ml) fresh single cream

method

1. Melt the butter in a large saucepan and add the parsley, onion and celery. Cover the pan and cook gently until the vegetables are quite soft. Shake the pan from time to time.

2. Stir in the flour until smooth, then mix in the stock. Season and bring to the boil.

3. Cover the pan and simmer for about 25 minutes. Cool a little then rub through a sieve or puree in a blender. Reheat, adjust seasoning and stir in the fresh cream just before serving.

What did you think?

9 people have helped to review this recipe. Thankyou!

Almonds
posted by Kathryn Johnson @ 11:43AM, 4/26/08
The almonds in the list... where should they feature in the recipe?
Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved