Cream of Parsley Soup with Fresh Horseradish

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

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

Starter
Gluten-free
Vegetarian
Soup

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