Blue Moon Gardens

 Open Daily 9-5

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. Remove stock from the heat, add the parsley stems and put aside to steep.

Melt the butter over 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 roux 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. 

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

1/2 cup Romano cheese

Gather with fresh parsley and salad burnet. Serves 6 

Don’t be tempted to use the prepared minced garlic that is commonly available by the jar.  The flavor of fresh chopped garlic cannot be topped, and the nutritional value is compromised when processed.  Invest in a garlic chopper to make preparing garlic easier.