Cream of Parsley Soup

(275 votes)
Total Time Icon
Total time: 15 min
Preparation Time Icon
Prep time: 15 min
Yield Icon
Enough for 1 person

🍓 Ingredients

9 deciliters Chicken broth
2 Shallots finely chopped
1 deciliter Vermouth Noilly Prat (dry) alternatively dry sherry
50 grams Rice risotto
1 tablespoon Butter
1 Garlic clove finely chopped
30 grams Parsley flat leaf
4 twigs Parsley flat leaf
2 Bay leaves
1 1/2 deciliter Cream
  Salt and pepper
2 drops Lemon juice

🍽 Instructions

Tie the parsley sprigs and bay leaves into a bunch.

Lightly sauté shallots and garlic in butter, add rice and sauté briefly until translucent.

Then add the stock and Noilly Prat. Add the parsley bunch and let everything cook covered for about 25 minutes. Meanwhile, pluck the parsley leaves and whip half of the cream until creamy.

Remove the parsley stems from the soup. Finely puree the soup with a blender, add the parsley leaves and finely puree everything again.

Add the whipped cream and bring to the boil again.

Season to taste with salt, pepper, a little nutmeg and the lemon juice. To serve, lightly fold in the whipped cream.

📊 Nutrition Facts

Nutritional values per serving:

8 g
74 g
314 g

📝 Recipe Overview

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