Cream of Parsley Soup with Fresh Horseradish

Preparation info
  • Serves


    • Difficulty


Appears in
Soups and Stews

By The Editors of Saveur

Published 2015

  • About

Parsley takes center stage in this bright green soup. The delicately flavored, simple purée, garnished with fiery, freshly grated horseradish, is a perfect first course.


  • 1 lb. fresh flat-leaf parsley
  • 3 tbsp. unsalted butter
  • 2


  1. Bring a 6-qt. saucepan of water to a boil. Cook parsley until bright green and wilted, 30 seconds–1 minute. Using tongs, transfer parsley to a bowl of ice water and let sit for 1 minute. Drain parsley and squeeze dry completely, then coarsely chop and set aside.
  2. Discard water from pan and add butter; melt over medium. Cook garlic, onion, salt, and pepper, stirr