Recipes

Cream of Parsley Soup with Fresh Horseradish

  • Serves

    serves 6-8

PHOTOGRAPHY BY MATT TAYLOR-GROSS

Brilliantly green and vibrantly flavored, this simple soup—garnished with fiery, fresh-grated horseradish—is a perfect first course for a Passover feast, or any early spring meal.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Ingredients

  • 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

Instructions

Step 1

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.

Step 2

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.

Want More Saveur?

Get our favorite recipes, stories, and more delivered to your inbox.