Creamy parsley soup with milk

Name: Creamy parsley soup with milk
Ingredients: 2 tablespoons flour; 1 tablespoon butter; 4 tablespoons olive oil; 1 medium onion (150 g); 400 ml milk; 400 ml water; 7.5 g parsley; 1 teaspoon salt; 1/2 teaspoon ground pepper

Soups - Creamy parsley soup with milk by Ada I. - Recipia

Creamy parsley soup with milk is thickened with flour, and the parsley cooks for just three minutes at the end. The onion softens in butter and oil, then the milk and water are gradually stirred in until the base gently boils and stays smooth; the pepper goes on at serving, since it can change the soup’s color while it cooks. At first taste, the combination seemed odd to me, but the parsley and pepper changed my mind; I leave the thick stems out. Prep: 10 minutes. Cook: 17 minutes. Total: 27 minutes. Serves: 4. Approximately 240 kcal and 4 g protein per serving.

Ingredients

2 tablespoons flour
1 tablespoon butter
4 tablespoons olive oil
1 medium onion (150 g)
400 ml milk
400 ml water
7.5 g parsley
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Finely chop the onion. Melt the butter with the olive oil in a saucepan, add the onion and cook for 5 minutes, until translucent. 2. Sprinkle in the flour and stir for 1 minute with a wooden spoon or whisk. 3. Gradually pour in the water and milk in a thin stream, whisking continuously. Cook for 8 minutes, until the soup starts to boil. 4. Finely chop the parsley, add it to the saucepan and let the soup boil for 3 minutes, until the leaves soften. 5. Season with 1 teaspoon salt. Sprinkle 1/2 teaspoon ground pepper over each serving just before serving, and serve the soup hot.

Notes

Choose parsley with green leaves and no yellowing; the thick stems can stay fibrous in the soup. Chop the parsley just before adding it, since cut leaves wilt quickly in the air. If the milk is cold, the base may take longer to come to a boil than the eight minutes in the heating step. I serve it with toast. Keep the soup covered in the fridge for up to 3 days and reheat it slowly, stirring. For a dairy-free version, use 400 ml unsweetened soy milk and replace the butter with 1 more tablespoon olive oil; flour contains gluten.

Frequently asked questions

What should I do if lumps form?

Take the saucepan off the heat and whisk the soup vigorously for 30 seconds. If there are still lumps, strain the base through a fine-mesh sieve before adding the parsley.

Can I use lactose-free milk?

Yes, use the same amount and choose milk with a fat content close to that of regular milk.

Can I use frozen parsley?

Yes. Thaw it completely and drain off the liquid before adding it, so it does not thin the soup base.