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Parsley Cream Soup

sanni's picture

What are you to do with a huge bunch of parsley, one bunch of spring onions and no real motivation to cook?

A classic German celebration First Course - bound herb soup - served as dinner!

Thought this was real good, so I'll post it here.

biiiiiiig bunch  (about 4 oz.) parsley

8-10  spring onions

1-1/2 cups cream

1 quart chicken broth

salt, pepper, nutmeg, pinch of sugar, juice of half a lemon

2 -4 egg yolks


Roughly chop white & light green parts of the onions, saute in 2 tbsp. butter. Don't let them brown. If you like you can add 2 tbsp. flour and make a roux here but the soup will be fine without this step. Add the broth and bring to a boil. Once boiling Add the cream, boil again and reduce to medium high. Boil about 10 mins. until slightly reduced. Add the chopped green parts of the onions, salt, pepper, sugar. Simmer 5 mins. more.

Chop the parsley (rough is enough:-) Either put in a large blender or add to the pot and puree the whole soup with an immersion blender until really fine and foamy. Or add the soup to the blender and blend on high until real fine.

You can pass the soup through a sieve if you want it extremely silky or leave as is. Heat well again but don't boil. Add lemon juice and nutmeg to taste. Beat the yolks carefully with some of the hot soup, add to the pot and stir on the turned off stove until hot enough and slightly thickened ( being careful not to curdle the egg - don`'t boil again!).