Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Parsley Soup with Chive Cream Recipe
    Lost? Site Map

    Parsley Soup with Chive Cream

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Sackville's Note:

    This simple soup is make extra special and decorative with the cream swirled in at the end to create a pretty pattern. I like it just the way it is, but a clove of garlic probably wouldn't go astray here.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Remove and discard the darker green tops of the leeks.
    2. 2
      Slice the rest and wash well.
    3. 3
      Melt the butter in a large pot.
    4. 4
      Add half the parsley and the leeks and cook gently until soft.
    5. 5
      Add the potatoes and chicken stock before covering and simmering gently for 20 minutes.
    6. 6
      Add the reserved parsley leaves and simmer for two minutes, then liquidise in batches until smooth and return to a clean pan.
    7. 7
      Stir in half the cream and season with salt and freshly ground black pepper.
    8. 8
      For the chive cream, lightly whip the remaining cream with a bit of salt and pepper so it thickens slightly but is still runny.
    9. 9
      Stir in most of the chopped chives.
    10. 10
      Ladle the soup into warmed bowls and swirl in some of the chive cream.
    11. 11
      Scatter over the remaining chives.

    Ratings & Reviews:

    • on February 06, 2007

      45

      Good and easy to do. It wasn't as tasty as I had hoped--even with the quantity of parsley. Very pretty color soup, a bright green.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 08, 2005

      55

      Easy and delicious! The soup seemed to need a good amount of salt though to bring out the flavor of the parsley. For this one time, I will ignore the cholesterol and saturated fat amount. ;) I used fresh parsley and fresh chives from my herb garden, although I didn't quite have enough curly parsley, so had to throw in some Italian flat-leaf parsley, too. I thought I was being quite the experienced chef using a squeeze bottle to "squirt" the chive cream on top of the soup, but the cream came out of the bottle more like a car backfiring...oh well. Added the garlic when the potatoes (for Americans that's Idaho russets) were added. Thanks for sharing your soup recipe! cg

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Parsley Soup with Chive Cream

    Serving Size: 1 (507 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 422.9
     
    Calories from Fat 258
    61%
    Total Fat 28.7 g
    44%
    Saturated Fat 16.5 g
    82%
    Cholesterol 84.0 mg
    28%
    Sodium 587.0 mg
    24%
    Total Carbohydrate 31.5 g
    10%
    Dietary Fiber 4.1 g
    16%
    Sugars 7.7 g
    30%
    Protein 11.5 g
    23%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites