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Parsley soup is a healthy and velvety soup made with fresh parsley, vegetables, and a liquid base that can be water, chicken or vegetable stock. It can be made vegetarian or vegan, and dairy is often added for creaminess. The soup is seasoned with spices and can be garnished with parsley leaves.
Usually green, parsley soup is a healthy type of soup that uses fresh parsley as the main ingredient. Velvety and simple to prepare, parsley soup may or may not be vegetarian depending on the type of liquid base used. Many versions aren’t vegan, however, as dairy is normally included.
Flatleaf parsley is normally the main ingredient in parsley soup, although some versions add curlyleaf parsley in addition to the flatleaf. Normally, both the leaves and stems are used in the dish and fresh spinach can also be added to complement the parsley. Vegetables such as leeks, onions and celery and garlic are also often added, and potatoes or courgettes may also be included. Other seasonings may consist of salt and black pepper only, but may also include other spices, such as coriander. Lemon juice may be added to the soup, and smoked almonds are occasionally added for additional flavoring.
The liquid base for parsley soup can be just water or it can include chicken or vegetable stock. If only water is used, a dry white wine can be blended for added flavor. As an alternative to broth, powdered ingots can also be used, mixed with water. In addition to the liquid base, olive oil or butter is often used for cooking, and milk, ricotta or double cream is often added to soup to make it creamy. Also, flour or cornstarch can be used to thicken.
To make parsley soup, parsley and most other greens are sauteed in butter or oil. Some versions have sautéed just the stems of the parsley, reserving the leaves until the soup is almost fully cooked through. Usually the liquid element is then added and the soup is allowed to simmer. Any additional vegetables can be added at that time. After that, the mixture is pureed.
When cottage cheese is included, it is normally added before the mixture is pureed, but other dairy ingredients are usually added after the pureeing process. If the parsley leaves have not been sauteed with the stems, they are added directly before the mixture is also pureed. Afterwards, the soup may or may not be strained.
The spices are usually used to season the soup after it has been pureed and returned to the fire to reheat. If lemon juice is used, it is normally added this time as well. When the soup is served, it can be garnished with parsley leaves.
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