Cream of Parsley Soup With Fresh Horseradish Recipe
Colour strong and penetrating flavors of this soup transforms a simple dish into a star of the meal.
pepper 1 lemon juiced, salt, concentrated chicken broth 1 liter, 200ml cooking cream, 1 white onion, thinly sliced 2 cloves garlic sliced thin 3 tablespoons butter 4 large links parsley, grated horseradish
Method of preparation
Boil 1 liter of water in a pot. When you boil it put the parsley and leave it up to one minute, until tender and its color changes to green. Surge him and put it in a bowl with cold water for a minute. Good squeeze water from the parsley and chop it. Sauté garlic and onion with salt and pepper in hot butter in a deep skillet over medium heat for 6 minutes. Add chicken broth and cream concentrated liquid and let everything simmer for 15-20 minutes, until the amount of liquid begins to decline. Add parsley, salt and pepper to taste and cook them for 5-6 minutes. Transfer all the soup in a blender and pass well until it becomes a puree. Strain it through a fine sieve. Serve the soup with freshly grated horseradish.