Parsley Soup with Chive Cream
Elevate your comfort food game with this vibrant Parsley Soup with Chive Cream—a perfect blend of creamy, herbaceous goodness. This recipe combines the earthy sweetness of sautéed onions and potatoes with the bright, fresh flavor of parsley, all brought together in a velvety vegetable stock base enriched with heavy cream. The soup is crowned with a luscious dollop of tangy chive cream, adding depth and a hint of sharpness to every spoonful. Drizzled with olive oil for a touch of elegance, this soup makes a stunning starter or light entrée. Ready in just 45 minutes, it's an ideal recipe when you’re craving something quick, wholesome, and irresistibly flavorful. Perfect for dinner parties, weeknight meals, or cozy afternoons, this parsley soup is sure to impress with minimal effort.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 units garlic cloves, minced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable stock
- 2 cups fresh parsley leaves, packed
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup sour cream
- 2 tablespoons fresh chives, finely chopped
- 1 teaspoon olive oil (for garnish)
Instructions
Melt the unsalted butter in a large pot over medium heat.
Add the chopped onion and cook until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced potatoes to the pot and stir to coat with the butter.
Pour in the vegetable stock and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.
Add the parsley leaves to the pot and cook for an additional 2-3 minutes, just until wilted.
Using an immersion blender (or transferring the mixture to a countertop blender in batches), blend the soup until smooth and creamy.
Stir in the heavy cream and season with salt and ground black pepper. Simmer for another 2 minutes. Remove from heat.
In a small bowl, mix the sour cream and chopped chives to create the chive cream topping.
Ladle the soup into bowls and top each serving with a dollop of chive cream.
Drizzle a small amount of olive oil over the soup for garnish, if desired.
Serve immediately and enjoy your Parsley Soup with Chive Cream!
Nutrition Facts
Calories |
1765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 4974 mg | 216% | |
| Total Carbohydrate | 180.1 g | 65% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 29.3 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1426 mg | 110% | |
| Iron | 37.2 mg | 207% | |
| Potassium | 6330 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
