In Parsley, Recipes, Uncategorized

Yield: 6-8 servings

Ingredients                                                   Amounts

Fresh parsley                                                   1 lb. (about 4 bunches)

Olive Oil                                                            3 tbsp.

Garlic cloves, thinly sliced                             3 each

Onion, thinly sliced                                        1 each

Kosher salt and freshly ground black pepper To taste

Vegetable Stock                                              4 cups

Cashew Cream                                                 1 cup

Juice of 1 lemon                                             1 each

Freshly ground horseradish, for serving                     Optional


  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.
  2. Drain, squeezing out as much liquid as possible. Roughly chop and set aside.
  3. Heat olive oil in a 4-qt. saucepan over medium heat. Add garlic, onions, salt, and pepper; cook, stirring, until onions are soft, about 6 minutes.
  4. Add stock and cashew 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.
  5. Transfer soup to a blender along with lemon juice and purée until smooth. Strain soup through a fine mesh sieve, if you like.
  6. Divide soup among serving bowls and garnish with freshly grated horseradish, if you like and enjoy.