This soup is a delightful summer soup that is quick and easy to make. It’s quite refreshing and while you can serve it hot or cold, I prefer a nice chilled soup on a hot summer’s day. I actually serve it in cucumber shot “glasses” which are just three inches of cucumber hollowed out with the bottom left on. The combination is perfect!
Parsley Garlic Soup
Serves 4 (more like 8 if you’re doing shots)
3 cloves garlic
2 stalks celery
2 c. parsley
2 c. chicken broth
1Tblsp. olive oil
Heat the olive oil in a pot and add the garlic and celery. Cook, stirring frequently, until the celery is tender.
Add broth and bring the soup to a boil. Add the parsley and cook for 2 minutes.
Cool the soup slightly and blend until smooth in the blender. Reheat if desired before serving.Print or share this recipe using the icons above!