Cream of Parsley Soup with Fresh Horseradish
This vibrant, simple soup—garnished with fiery, fresh-grated horseradish—is a perfect first course for a Passover feast, or any early spring meal.
Yield: serves 6-8
- 1 lb. fresh parsley (about 4 bunches)
- 3 tbsp. unsalted butter
- 2 cloves garlic, thinly sliced
- 1 large yellow onion, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 4 cups chicken stock
- 1 cup heavy cream
- Juice of 1 lemon
- Freshly ground horseradish (optional), for serving
- Bring a 6-qt. saucepan of water to a boil and add parsley; cook until bright green and wilted, about 30 seconds to 1 minute. Drain and place parsley in a bowl of ice water; let sit for 1 minute. Drain, squeezing out as much liquid as possible. Roughly chop and set aside.
- Heat butter in a 4-qt. saucepan over medium heat. Add garlic, onions, salt, and pepper; cook, stirring, until onions are soft, about 6 minutes. Add stock and heavy cream, and bring to a simmer; cook, stirring occasionally, until slightly reduced, 15–20 minutes. Add parsley, salt, and pepper; cook until warmed through, about 5 minutes. Transfer soup to a blender along with lemon juice and purée until smooth. Strain soup through a fine mesh sieve, if you like. Divide soup among serving bowls and garnish with freshly grated horseradish, if you like.