Cream of Parsley Soup with Fresh Horseradish

Name: Cream of Parsley Soup with Fresh Horseradish
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 lb. fresh parsley (about 4 bunches); 3 tbsp. unsalted butter; 2 cloves garlic, thinly sliced; 1 large yellow onion, thinly sliced; Kosher salt and freshly ground black pepper, to taste; 4 cups chicken stock; 1 cup heavy cream; Juice of 1 lemon; Freshly ground horseradish (optional), for serving

Serves
serves 6-8

PHOTOGRAPHY BY MATT TAYLOR-GROSS

Brilliantly green and vibrantly flavored, this simple soup—garnished with fiery, fresh-grated horseradish—is a perfect first course for a Passover feast, or any early spring meal.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Ingredients

1 lb. fresh parsley (about 4 bunches)
3 tbsp. unsalted butter
2 cloves garlic, thinly sliced
1 large yellow onion, thinly sliced
Kosher salt and freshly ground black pepper, to taste
4 cups chicken stock
1 cup heavy cream
Juice of 1 lemon
Freshly ground horseradish (optional), for serving

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Instructions

Step 1

Bring a 6-qt. saucepan of water to a boil and add parsley; cook until bright green and wilted, about 30 seconds to 1 minute. Drain and place parsley in a bowl of ice water; let sit for 1 minute. Drain, squeezing out as much liquid as possible. Roughly chop and set aside.

Step 2

Heat butter in a 4-qt. saucepan over medium heat. Add garlic, onions, salt, and pepper; cook, stirring, until onions are soft, about 6 minutes. Add stock and heavy cream, and bring to a simmer; cook, stirring occasionally, until slightly reduced, 15–20 minutes. Add parsley, salt, and pepper; cook until warmed through, about 5 minutes. Transfer soup to a blender along with lemon juice and purée until smooth. Strain soup through a fine mesh sieve, if you like. Divide soup among serving bowls and garnish with freshly grated horseradish, if you like.

Bring a 6-qt. saucepan of water to a boil and add parsley; cook until bright green and wilted, about 30 seconds to 1 minute. Drain and place parsley in a bowl of ice water; let sit for 1 minute. Drain, squeezing out as much liquid as possible. Roughly chop and set aside.
Heat butter in a 4-qt. saucepan over medium heat. Add garlic, onions, salt, and pepper; cook, stirring, until onions are soft, about 6 minutes. Add stock and heavy cream, and bring to a simmer; cook, stirring occasionally, until slightly reduced, 15–20 minutes. Add parsley, salt, and pepper; cook until warmed through, about 5 minutes. Transfer soup to a blender along with lemon juice and purée until smooth. Strain soup through a fine mesh sieve, if you like. Divide soup among serving bowls and garnish with freshly grated horseradish, if you like.