Parsley Soup with Chive Cream

Total Time
Prep 10 mins
Cook 30 mins

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.

Ingredients Nutrition


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


Most Helpful

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.

Kasha February 05, 2007

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

COOKGIRl September 08, 2005

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