How to Make Parsley Soup

Co-authored by wikiHow Staff

Last Updated: January 11, 2022 Approved

If you think of parsley only as a garnish, you're missing out. The leafy herb can actually make a delicious soup that makes an ideal first course for any dinner. You don't have to be an expert chef to make it either -- as long as you can boil and saute, you can make this tasty soup.

Ingredients

1 pound (450 g) fresh parsley
3 tablespoons (43 g) unsalted butter
2 cloves garlic, minced
1 large yellow onion, thinly sliced
Kosher salt and freshly ground black pepper, to taste
4 cups (950 ml) chicken stock
1 cup (240 ml) heavy cream
Juice from 1 lemon

Part 1

Part 1 of 3:

Preparing the Parsley

1
Boil a large saucepan of water. Fill a 6 quart (6 L) saucepan approximately ¾ full with cold water, and place it on the stove. Set the heat to high, and allow the water to come to a full boil. ^{[1]
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- The pot will boil more quickly if you place a lid on it.
2
Cook the parsley for 1 minute. Once the water is boiling, place 1 pound (450 g) of fresh parsley in the pan. Allow the parsley to cook until the leaves become bright green and wilted. That should take approximately 30 seconds to 1 minute. ^{[2]
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- Keep a careful eye on the parsley so you know when it’s done. If you cook it too long, you may dilute some of its flavor.
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3
Drain the parsley and set it in cold water. When the parsley is finished cooking, transfer it immediately to a colander to drain it. Next, place it in a bowl of ice cold water. Let it sit for approximately 1 minute to stop the cooking process. Drain it in the colander a final time to remove the water. ^{[3]
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- While you’re draining the cold water from the parsley, it’s a good idea to give the leaves a squeeze with a towel or spin them in a salad spinner to ensure that you get rid of any excess moisture.
4
Chop the parsley. When the parsley is dry, gather all of the leaves in a pile. Use a sharp knife to give them a rough chop. Be careful not to press on the parsley too hard with the knife or you may bruise the leaves. ^{[4]
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- There’s no need to remove the stems from the parsley. The stems actually have a nice, sharp flavor that works well in the soup, and because it’s eventually pureed, the stems won’t ruin the texture of the soup either. ^{[5]
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Part 2

Part 2 of 3:

Combining the Garlic, Onion, Stock, and Cream

1
Melt the butter in a saucepan. Place a 4 quart (4 L) saucepan on the stove, and add 3 tablespoons (43 g) of unsalted butter. Turn the heat to medium, and allow the butter to warm until it melts completely, which should take approximately 3 to 5 minutes. ^{[6]
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- Cutting the butter in pieces before you place it in the pan can help it melt more quickly.
- Make sure to stir the butter as it’s melting to ensure that it’s heating evenly.
2
Add the garlic, onions, salt and pepper and cook until the onions are soft. Once the butter is fully melted, mix in 2 cloves of garlic that have been minced, 1 large yellow onion that’s been thinly sliced, and kosher salt and freshly ground black pepper to taste. Allow the mixture to cook on medium heat for approximately 6 minutes or until the onions are soft. ^{[7]
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- Use a wooden spoon to stir the garlic and onions as you heat them to ensure that they cook evenly.
- Avoid browning the onions; you just want them to be tender, not caramelized.
3
Stir in the stock and heavy cream and simmer until the mixture thickens. When the onions are soft, mix 4 cups (950 ml) of chicken stock and 1 cup (240 ml) of heavy cream into the pan. Bring the mixture to a simmer over medium low heat for approximately 15 to 20 minutes or until it thickens slightly. ^{[8]
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- Stir the mixture occasionally to ensure that it doesn’t scorch on the bottom.
- If you want the soup to be vegetarian, you can substitute vegetable stock for the chicken stock.
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Part 3

Part 3 of 3:

Adding the Parsley to the Soup

After the chicken stock, cream, onion, and garlic mixture has thickened a bit, add the cooked parsley to the pan, along with additional salt and pepper to taste. Let the mixture cook on medium for approximately 5 minutes or until it is heated through. ^{[9]
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2
Pour the soup into a blender and puree with the lemon juice. Once the soup is warmed through, pour it from the pan into the pitcher of a blender. Add the juice from 1 lemon to the soup, and then puree the mixture until it is smooth. ^{[10]
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- If you have a stick blender, you can puree the soup directly in the saucepan.
3
Strain the soup. To ensure that the soup is as smooth as you’d like it, place a fine mesh sieve over the saucepan and strain it. Use a spoon to press the soup through to get rid of any lumps. ^{[11]
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- If the soup has cooled at all during the pureeing and straining, you can return it to the stove and heat it on low again
4
Place in bowls and serve. When you’re happy with how smooth the soup is, give it a taste to see if you want to add any more salt and pepper. Next, pour the soup into bowls and serve. ^{[12]
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- If you want to add a little spice to the soup, garnish it with freshly grated horseradish.
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Tips

If you prefer a thicker soup, consider adding potato to it. Peel and chop 3 to 4 large potatoes, and cook them in the pan with the onion and garlic until tender. Follow the rest of the instructions for making the soup. ^{[13]
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Celery can also help bulk up the parsley soup. Add 3 stalks of celery that have been chopped to the pan with the onion and garlic, and cook until it's soft. You can also try a combination of potatoes and celery if you prefer. ^{[14]
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You can also add peas to the soup for some sweetness. Mix in 1/2 pound (250 g) of peas after you add the broth and finish making the soup as usual. ^{[15]
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Things You'll Need

Chopping board and knife
6 quart (6 L) saucepan
Large bowl
4 quart saucepan
Wooden spoon
Blender
Sieve

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How to Make Parsley Soup

Ingredients

Steps

Preparing the Parsley

Combining the Garlic, Onion, Stock, and Cream

Adding the Parsley to the Soup

Expert Q&A

Video

Tips

Things You'll Need

You Might Also Like

References

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