Monday, July 18, 2016

Parsley Soup

Parsley Soup  


 1 cup fresh parsley, chopped fine
 2 Tbsp. olive oil
 1/4 cup flour
 5 cups chicken broth 
 2 cups water
 1 medium onion, chopped
 2 celery stalks, chopped
 1 tsp. fresh basil, chopped
 1 tsp. fresh cilantro, chopped
 1 tsp. freshly ground pepper
 4 oz. low-fat plain yogurt            

 1. Chop vegetables and parsley, reserving several sprigs of parsley for garnish.

 2. Heat olive oil in saucepan over medium-high heat until shimmering. 
Add flour and cook 30 seconds. Pour chicken stock and water into saucepan 
and stir until beginning to thicken, 5 to 10 minutes.

 3. Pour thickened chicken stock into crock pot. 
Mix in parsley, onion, celery, basil, cilantro, and pepper. 
Cover and cook on low for 6 to 8 hours.

 4. To serve, dollop yogurt onto bowls of soup.

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