Parsley Soup
A creamy, flavorful parsley soup with hints of curry, perfect for a comforting lunch or starter, suitable for both warm and cold serving options.
Ingredients
Instructions
- Combine diced potatoes, diced onion, butter, curry powder, Worcestershire, and water in a pot and bring to a boil.
- Simmer until potatoes and onions are tender.
- Combine parsley and chicken stock in a blender and blend until smooth.
- Add the blended parsley mixture to the potato and onion mixture.
- Mix milk, heavy cream, and pepper in a bowl, then add to the soup.
- Heat the soup until warmed through and serve hot or chill for cold serving.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you want to add more depth, try incorporating a bit of garlic or leeks alongside the onions. Fresh herbs like thyme or dill can also enhance the flavor profile. Be sure to season to taste, as the curry powder can vary in strength. This soup can be paired beautifully with Melt In Your Mouth Pork Chops for a satisfying meal.
Serving Suggestions
Serve the parsley soup hot, optionally garnished with a dollop of sour cream or fresh parsley for added flavor and presentation. It pairs well with crusty bread or a light salad, making it a versatile starter or light main dish. For a heartier meal, consider serving alongside Chicken recipes like Windsor Hotel Fricassee Chicken.
Storage & Reheating
Store any leftover parsley soup in an airtight container in the refrigerator for up to three days. When reheating, do so gently on the stovetop over low heat to avoid curdling the cream. If the soup thickens too much, add a splash of milk or chicken stock to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Parsley Soup contains roughly 2003 calories, with 59g protein, 254g carbohydrates, and 94g fat. It is an excellent source of vitamin C (303% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (200% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1011mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried parsley instead of fresh?
While dried parsley can be used in a pinch, it won't provide the same vibrant flavor and color as fresh parsley. If you do opt for dried, use approximately one tablespoon, but add it during the cooking process to allow it to rehydrate and infuse its flavor into the soup.
Is it possible to make this soup vegan?
Yes, you can easily make this soup vegan by substituting the butter with plant-based margarine, using vegetable stock instead of chicken stock, and replacing the milk and cream with almond or coconut milk. The flavor will still be delicious and satisfying!
How can I make this soup spicier?
To add some heat, consider incorporating a pinch of red pepper flakes or a dash of hot sauce to the pot while simmering. You can also serve the soup with a side of spicy pickled vegetables or a sprinkle of cayenne pepper on top for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).