4/5
(1 Votes)
Ingredients
- 1½ C (60 g) finely chopped fresh flat-leaf parsley, plus extra for garnishing
- 100 g butter
- ¼ C (60 ml) flour
- 1 tsp (5 ml) powdered chicken stock dissolved in 2 Tbsp (30 ml) hot water
- 4 C (1 litre) milk
- 1 C (250 ml) fresh cream
- freshly milled black pepper, to taste
- double-thick cream, for garnishing
Preparation
Step 1
Sauté the chopped parsley in the butter in a medium saucepan. Remove from the heat, stir in the flour and then blend in the stock. Add the milk slowly, stirring to ensure that there are no lumps.
Return the saucepan to the heat and bring the soup to a boil, stirring continuously. As soon as it begins to boil, reduce the heat and allow to simmer for 2–3 minutes. Stir in the cream and pepper. Adjust the seasoning by adding a little salt, if necessary.
To serve, ladle the soup into warmed soup bowls and top with a swirl of thick cream and chopped parsley.
Tips
For a thinner consistency, add a little more milk.
This soup is best served on the day that it is made.