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.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Grater
- Colander
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Serving bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
- Stove
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
- freshly ground black pepper
- 4 cups chicken stock
- 1 cup heavy cream
- Juice of 1 lemon
- Freshly ground horseradish (optional), for serving
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