Most Unique Selection of Nursery Plants in the Tyler & East Texas area
In a large sauce pan, heat chicken stock. Remove the leaves from the parsley and chop very finely. Add the parsley stems and let sit.
Melt the butter over a low heat in a large pot. Add garlic and cook for about a minute. Stir in the flour and cook for several minutes making a roux.
Remove the parsley stems from the broth. Take the large pot off the heat and vigorously whisk in the broth until the mixture is smooth and thick.
Add the cream, chopped parsley leaves, chopped Burnet, salt, pepper and nutmeg. Heat the soup through over low heat but do not boil.
Add Romano cheese and serve immediately.
Blue Moon Gardens
Christmas Eve 9-2 ~ Christmas Day closed
New Year's Eve 9-2 ~ New Year's Day closed
Open Daily 9-5
Creamy Parsley Soup
32 ounces chicken or vegetable stock
3 cups fresh parsley, finely chopped
2 tsp fresh salad burnet, chopped
2 cloves fresh garlic, minced
4 Tbs butter
4 Tbs flour
2 cups half and half
Salt and fresh pepper
Fresh grated nutmeg
½ cup Romano cheese