Parsley Soup with Chive Cream 🌿

Overview:

Name: Parsley Soup with Chive Cream
Cook Time: 30 minutes
Prep Time: 10 minutes
Total Time: 40 minutes
Description: This simple soup is made extra special and decorative with the cream swirled in at the end to create a pretty pattern. I like it just the way it is, but a clove of garlic probably wouldn’t go astray here.
Recipe Category: Vegetable
Keywords: European, Low Protein, < 60 Mins, Stove Top
Aggregated Rating: 4.5
Review Count: 2
Calories: 422.9
Fat Content: 28.8g
Saturated Fat Content: 16.5g
Cholesterol Content: 84mg
Sodium Content: 587.1mg
Carbohydrate Content: 31.6g
Fiber Content: 4.1g
Sugar Content: 7.7g
Protein Content: 11.6g
Servings: 4

Prepare Leeks:
- Remove and discard the darker green tops of the leeks.
- Slice the rest and wash well.
Cook Leeks and Parsley:
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- Melt the butter in a large pot.
- Add half the parsley and the leeks and cook gently until soft.
Add Potatoes and Stock:
- Add the potatoes and chicken stock.
- Cover and simmer gently for 20 minutes.
Blend Soup:
- Add the reserved parsley leaves and simmer for two minutes.
- Liquidize in batches until smooth and return to a clean pan.
Add Cream:
- Stir in half the cream and season with salt and freshly ground black pepper.
Prepare Chive Cream:
- For the chive cream, lightly whip the remaining cream with a bit of salt and pepper so it thickens slightly but is still runny.
- Stir in most of the chopped chives.
Serve:
- Ladle the soup into warmed bowls.
- Swirl in some of the chive cream.
- Scatter over the remaining chives.