You're missing out if you only think of parsley as a garnish.It is possible to make a delicious soup out of the leafy herb.You don't need to be an expert chef to make this soup, as long as you can boil and saute.
Step 1: The water should be boiled in a large saucepan.
Place a 6 quart saucepan full of cold water on the stove.Allow the water to come to a full boil by setting the heat to high.If you put a lid on the pot, it will boil more quickly.
Step 2: The parsley should be cooked for a short time.
When the water is boiling, place 1 pound of fresh parsley in the pan.Allow the parsley to cook while the leaves are bright green.It should take 30 seconds to a minute.When parsley is done, keep an eye on it.Some of its flavor may be diminished if you cook it too long.
Step 3: Put the parsley in cold water.
Transfer the parsley to a strainer when it's done cooking.It should be placed in a bowl of ice cold water.The cooking process should be stopped for 1 minute.It's time to remove the water.While you are draining the water from the parsley, it is a good idea to squeeze the leaves with a towel or spin them in a salad spinner to get rid of any excess water.
Step 4: The parsley has to be chopped.
When the parsley is wet, put the leaves in a pile.To give them a rough chop, use a sharp knife.You may bruise the leaves if you press on the parsley too hard.There is no need to remove parsley stems.The stems have a nice, sharp flavor that works well in the soup, and because it's eventually pureed, the stems won't ruin the texture.
Step 5: The butter should be in the saucepan.
Add unsalted butter to the 4 quart saucepan on the stove.It will take approximately 3 to 5 minutes for the butter to melt completely, if you turn the heat to medium.It's a good idea to cut the butter in pieces before putting it in the pan.To make sure the butter is heating evenly, stir it as it is melting.
Step 6: When the onions are soft, add the garlic, onions, salt and pepper.
Once the butter is fully melted, mix in 2 cloves of garlic that have been minced, 1 large yellow onion that has been thinly sliced, and kosher salt and freshly ground black pepper to taste.Once the onions are soft, cook the mixture on medium heat for 6 minutes.As you heat the garlic and onions, use a wooden spoon to stir them.You want the onions to be tender, not caramelized.
Step 7: Bring the stock and heavy cream to a boil.
When the onions are soft, mix 4 cups of chicken stock and 1 cup of heavy cream into the pan.Bring the mixture to a boil over medium low heat for 15 to 20 minutes.It is important that the mixture doesn't burn on the bottom.If you want the soup to be vegetarian, you can use vegetable stock instead of chicken stock.
Step 8: Put the parsley in the pan and cook it.
Add the cooked parsley to the pan, along with additional salt and pepper to taste, after the chicken stock, cream, onion, and garlic mixture has thickened a bit.For 5 minutes, let the mixture cook on the medium.
Step 9: The soup can be pureeed with the lemon juice.
Once the soup is warmed through, pour it into the pitcher of a blender.Add the juice from 1 lemon to the soup and then puree it.You can puree the soup in the saucepan if you have a stick blender.
Step 10: Put the soup in a container.
To make sure the soup is smooth, place a fine mesh sieve over the saucepan and strain it.To get rid of the soup, use a spoon.If the soup has cooled after pureeing and straining, you can return it to the stove and heat it again.
Step 11: Place in bowls and serve.
Give the soup a taste to see if you want to add more salt and pepper.Next, serve the soup in bowls.If you want to add some flavor to the soup, add freshly grated horseradish.