Blanch the rest of the parsley by submerging it in a bowl of just boiled water for 30 seconds. Drain in a sieve and run cold water over it. Add the cream and blanched parsley to the soup and purée.

Top with Fried Parsley Sprigs (recipe below) or chopped spring chives, or both. This soup literally takes about half an hour from start to finish and is surprisingly sophisticated.

Rich and earthy, this mushroom soup is delicious served up with hunks of toasted bread a little fresh parsley.

Add the oil, parsley and grated cheese and mix well. In a blender, puree the soup in 2 batches until very smooth. Pour into a clean saucepan and stir in the heavy cream; season with salt and ...

This recipe is childhood in soup form. A spoonful of beef, potato, and carrot — all covered in the rich, dark broth — brings me straight back to my mother’s kitchen table. 8.

Try this refreshing watermelon gazpacho when the weather warms up. It's a completely vegan recipe that can be gluten-free.

Chicken soup is synonymous with comfort, nourishment, and warmth; serving a steaming bowl is a simple act of care, whether it's for yourself, your family, a friend, or a neighbor.

Food & Wine readers love soup. It's one of the most saved category of dishes on MyRecipes, our online recipe box where you can save and discover thousands of recipes from Food & Wine and other ...