Originally Posted by rapunzel47
I have a really lovely recipe for chilled cream of parsley soup. Not surprisingly, it uses quite a bit of parsley. If you're interested, I'll look it out for you later.
Originally Posted by AbbysMom
Yes please. Thank you.
OK, here goes...
1 large bunch of parsley
3 to 4 cups chicken broth
2 cups light cream
2 egg yolks
Salt and pepper
4 drops hot-pepper sauce
3 tablespoons minced fresh parsley
Whipped cream to taste, or minced chives
1. Wash and dry parsley. Chop fine, stems and all. Add to chicken broth. Bring to a boil, cover and simmer for 20 minutes.
2. Strain through a fine sieve and add light cream beaten with egg yolks. Beat with a wire whisk over low heat for 2 minutes. Romove from heat.
3. Add salt and pepper to taste, hot pepper sauce and minced parsley. Refrigerate, covered, overnight.
4. Serve cold, garnished with whipped cream to taste or a sprinkle of minced chives.
Makes 6 servings.
And as I recall, when I did this I would have needed more than 6 servings, so I probably doubled the recipe. It's been a while, but it was very well received. Enjoy.