March 25, 2015


Parsley - 2 1/2 cups(chopped)
Butter - 3 tbsp
Onion - 1(chopped)
Celery -  1 stalk(chopped)
Flour - 2 tbsp
Vegetable stock - 5 cups
Salt and pepper
Nutmeg -  a pinch
Bay leaf - 1/2
Heavy cream - 4-6 tbsp


  • Coarsely chop parsley, including stems, which are full of flavor.
  • Melt butter; cook onion and celery gently a few minutes without browning. Sprinkle in flour; mix well.
  • Pour in stock; bring slowly to boil, blending smoothly. 
  • Add parsley, salt, pepper, nutmeg and bay leaf; simmer 25 minutes.
  • Soup can be served as it is, blended in electric blender.
  • Reheat the soup; pour into soup bowls.
  • Serve with spoonful of cream and croutons in each bowl.
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