The problem with many appetizers is that you are already satisfied before the main course is even served. That is why I love soup shooters. This creamy parsley soup shooter is your perfect warm up for the main course. Both literally and figuratively. Of course you serve this soup shooter hot. But it also prepares your stomach for what will come after as it activates the digestion process.
Creamy parsley soup shooter
Ingredients
- 300 ml vegetable stock
- 75 ml cream
- 30 gram parsley flat leaves
- 15 gram starch
- 25 ml cold water
Instructions
- Remove the parsley leaves from the stems. Then finely chop them.
- Heat the vegetable stock with the cream until it boils. Make sure it doesn't boil over.
- Meanwhile, mix the starch with the cold water.
- Add the liquid starch and finely chopped parsley to the soup base. Now let this cook gently for three to four minutes.
- Blend the soup with the hand blender. Move well up and down to create foam.
- Serve in small glasses or cups.
Nutrition
How to make this creamy parsley soup shooter?
Even if you are not the greatest star in the kitchen you can easily make this creamy parsley soup shooter. It is really within everybody's reach. The only point where you need to be really attentive is when you are heating the vegetable stock with the cream. Just keep an eye on it to prevent it from boiling over. Obviously you don't want this kind of chaos. But for the rest it is almost impossible to fail.
First start with removing the parsley leaves from the stems. Once you have done this, you can chop the parsley leaves. Don't overdo this. We will blend everything afterwards with the mixer. So it doesn't need to be the finest cut.
Also mix the starch with the cold water until you have a white liquid. You can use both potato starch and corn starch for this. Look what you've got at home.
Mix the vegetable stock and the cream. Then heat it over medium heat until almost boiling. It is advisable to do this over a medium heat to avoid the risk of boiling over. Cream is a dairy product and boils over quickly when heated. At a high heat you run the risk that this process will be faster than your reaction time. With all the consequences…
Once the soup base starts to boil, add the other two ingredients: the dissolved starch and the chopped parsley. Stir everything together, then let the soup simmer for three to four minutes. Reduce the heat a bit if necessary.
And with that we are already at the last step: we mix the soup with the hand blender into a foamy and creamy parsley soup shooter. Move the mixer well up and down to create foam. That looks great, and a layer of foam also keeps the soup warm for longer.
Finally serve the parsley soup shooter in small glasses or cups. And enjoy!
You can also make the soup in advance and then reheat it. For the foam you can either use the mixer again or use a milk frother.
The best way to serve this creamy parsley soup shooter is in a mug from the Royal Boch On-Line collection. An iconic tableware set designed by the Belgian architect bOb Van Reeth.
More surprising.soupshooter
As mentioned in the beginning, the main risk with appetizers is that they leave no place for the main course anymore. That is why I like to serve soup shooters, that do their job perfectly: appetizing and leaving place for more to come. Please find here some more soup shooter ideas:
- Summer watermelon gazpacho.
- Beetroot soup shooter.
- Creamy peach gazpacho.
- Apple ginger soup shooter.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
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