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Parsley Soup

serves 4-6

I developed this recipe for a class I taught with James Beard in San Francisco. I wanted students to realize that parsley is not a tasteless garnish but a taste-rich ingredient.

Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.


3 bunches Italian flat-leaf parsley
3 bunches curly parsley
6 tablespoons unsalted butter
3/4 teaspoon ground coriander
3 cloves garlic, crushed
3 cups chicken stock
3/4 cup cottage cheese
Fresh lemon juice
Freshly ground black pepper
Salt if you need it


prep: 5 minutes
total: 35 minutes


medium saucepan
food processor (or immersion blender)


1. Pick over the bunches of both kinds of parsley and remove and discard the stems. Rinse the leaves well under cold running water. Drain well and squeeze dry.

2. Melt the butter in a saucepan over medium heat. Add the drained leaves and toss to coat well. Lower the hear and cook the parsley for 5 minutes, stirring occasionally.

3. Add the coriander and garlic, and cook until the garlic becomes fragrant, 1 to 2 minutes.

4. Add the chicken stock and bring the soup to a boil. Lower the heat and simmer for 7 minutes. Remove from the heat and stir in the cottage cheese.

5. Let the soup cool slightly and then purée it in a food processor until it is smooth and the parsley is chopped fine. Season to taste with lemon juice and pepper.

6. Return to the heat and heat through before serving.

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