Unusual Parsley Soup with Potatoes
Do you like the flavor of parsley? This aromatic herb is often used as a garnish and pushed to the side of the plate. Sometimes it is used in cream sauces, particularly those served with fish. Parsley is used in many Western European recipes, in particular French ones. This fragrant herb is placed in the spotlight here, since it is one of the main ingredients in this soup recipe.
You will need a large bunch of parsley for this soup – about five ounces. Potatoes, green onion and bouillon are also used to make the soup, and some people like to add fresh mint to the mixture too. Whether to use chicken or vegetable bouillon is down to you but use something high quality. Serve the soup for lunch or as a light evening meal, perhaps paired with a grilled cheese sandwich or some whole wheat soda bread. A swirl of cream on top is a nice serving idea, or consider sour cream or crème fraiche instead if you wish.
Like many of our other soup recipes, this one is warming and delicious, ideal for a cool fall or winter evening. Whether you enjoy it just as it is or with your favorite sandwich or some crusty bread on the side, this unusual parsley soup recipe is something you will find surprising and flavorful. If you like potato soup and usually add herbs to that, why not make this soup instead and see what happens when the parsley flavor is more dominant? You might even find the kids love this, especially when you do offer that crunchy grilled cheese sandwich on the side! If you want to reduce the fat content, swap the butter and olive oil for some nonstick cooking spray and serve without a swirl of cream.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 peeled, diced medium potatoes
- 1 roughly chopped green onion
- 5 oz chopped fresh parsley
- 2 oz fresh mint leaves (optional)
- 2 pints water
- 1½ chicken or vegetable bouillon cubes
- Salt and black pepper, to taste
- Heavy cream, to serve (optional)
- Melt the butter in a pot.
- Add the olive oil.
- Stir in the potatoes and cook for 5 minutes or until golden and half-cooked.
- Stir in the parsley (and mint if using) as well as the green onion.
- Add the water and crumble in the bouillon cubes.
- Bring the soup to a boil.
- Turn down the heat and simmer for 10 minutes, stirring occasionally.
- Puree the soup using a hand-held immersion blender.
- Serve as it is, or add a swirl of cream first.
If you like the aromatic taste of parsley, this is a great soup you can make. We are using vegetable or chicken bouillon, along with potatoes and green onion. Some people like to add mint leaves to the soup as well. You can puree it to a smooth result or just puree it briefly if you want some chunks in there. Serve this as an appetizer or as the main dish, and consider pairing it with whole wheat bread or a hot, crunchy grilled cheese sandwich. This parsley soup is something you might not have tried before, but the flavor is really surprising and pleasing.
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