RecipeMuncher

I had eaten this soup many years ago at my fathers house. Now that I wanted to cook it I could not recall much but a few details of the preparation. This was for certain: Lots of parsley was involved in order to achieve this intense and unique flavour. Some cream, some butter and beef stock was part of the game. Preparation time: 10 minutes cooking time: 5 minutes easy recipe Ingredients: lots of fresh parsley, approx 100 gram per person 2-4 Shallots 2 cups of beef stock 1/8 glas of dry whit (...)