Parsley Cream Soup

5 from 9 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 88 kcal


  • 2 small Onions
  • 400 g Floury potatoes
  • 400 ml Vegetable broth
  • 2 piece Bay leaves
  • 100 ml White wine dry
  • 200 g Leaf parsley
  • Freshly grated nutmeg
  • Telly cherry pepper
  • 1 pinch Garlic pepper
  • 1 pinch Seasoned salt
  • Fenugreek powder
  • Oil
  • 200 ml Cream
  • Mixed with bacon, in sliced ​​cartons


  • Peel and finely chop the onions. Peel and dice the potatoes. Wash and spin the parsley and pick off the leaves. Finely cut the stalk. The stalk has the strongest aroma of the whole parsley! 😀 SO! PLEASE don't throw it away!
  • Heat the oil in a saucepan and fry the onions until golden yellow! Then add the potatoes and deglaze with the broth, add the bay leaves and put the lid on! Cook for 10 minutes!

Preheat the oven to 200 degrees!

  • In the meantime, roll the bacon into rolls. Amount to taste! 🙂 Skewer skewers! Bake in the preheated oven for 5-10 minutes! Depending on the desired tan ... Unfortunately, it has become a bit dark for me ...: - / It was still possible!
  • Season the soup with pepper, nutmeg, seasoned salt, garlic pepper, fenugreek and add wine!
  • Then add parsley to the soup, take out the bay leaves and puree everything finely! Then add 100ml cream and whip the other 100ml lightly until stiff!
  • Now divide the soup on 4 plates, add lightly whipped cream and bacon skewers! Serve! 🙂


Serving: 100gCalories: 88kcalCarbohydrates: 6.4gProtein: 1.7gFat: 5.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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