If I am blending parsley for soup, can I use the parsley whole or should I still remove the stems?
I am making my Grandma's parsley soup - it's chicken stock, onions, potatoes, garlic and parsley. Since the whole combination is blended, can I use the parsley stems or might not removing them have an adverse affect on taste?
Best Answer
There is a lot of flavor in parsley stems, as is true of most "soft" herbs. In my kitchen, if it is soft/palatable, I use it.
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Quick Answer about "If I am blending parsley for soup, can I use the parsley whole or should I still remove the stems?"
You can eat the stems of parsley, but they are much more bitter than the leaves, so I recommend just using the leaves for most recipes. By placing all stems together, you can easily remove them in one quick cut.Can you use parsley stems in soup?
If a recipe calls for cilantro and a crunchy texture isn't an issue, use the stems as well as the leaves. But when it comes to parsley\u2014unless you'll be using the herb in a soup or stew where its strong flavor won't be out of place\u2014be picky and use just the leaves.Can parsley go into soup?
Parsley can be used to cook pasta sauce, soups, stocks, to roast or braise vegetables, and to create bouquet garnis.What kind of parsley do you use for soup?
Given its extremely mild taste that can often go undetected, curly parsley is primarily used as a decorative garnish, giving dishes dish pops of color. Use curly fresh parsley to garnish brown and beige dishes, like soups, roasts, and cheese or charcuterie platters for a pleasant visual effect.How do you remove stems from parsley?
This one-step hack works by sliding your parsley stem through one of the wider holes on the box grater and pulling on the stem. The downward movement causes the leaves to bunch together on the exterior of the grater and separates the leaves from the stem with one clean swipe. It's as simple as that.Parsley Pistou made from stems | scrap cooking | Recipe
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Answer 2
Put them in some cheesecloth and remove them at the end of cooking.
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