Name: Cream of Parsley Soup with Fresh Horseradish
Yield: Serves 6–8
Ingredients: Kosher salt and freshly ground black pepper, to taste; 1 large yellow onion, thinly sliced; 1 lb. fresh flat-leaf parsley; 3 tbsp. unsalted butter; 2 cloves garlic, thinly sliced; 1 cup heavy cream; 4 cups vegetable or chicken stock; Juice of 1 lemon; Freshly grated horseradish, for serving

Preparation info

Serves
6–8

Difficulty
Easy

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.

Ingredients

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

Method

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.
Discard water from pan and add butter; melt over medium. Cook garlic, onion, salt, and pepper, stirr

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Cream of Parsley Soup with Fresh Horseradish

Ingredients

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