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If I am blending parsley for soup, can I use the parsley whole or should I still remove the stems?

up vote 14 down vote

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?

2 Answers

up vote 4 down vote accept

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.

up vote 3 down vote

Put them in some cheesecloth and remove them at the end of cooking.


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If I am blending parsley for soup, can I use the parsley whole or should I still remove the stems?

up vote 14 down vote

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?


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up vote 9 down vote

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.

edit

It's pretty much the same except for texture. You might want to avoid stems for garnish (so you don't get "chunks"), but if you're blending/cooking it wont matter much, if at all. - JS Lavertu Jan 19 at 14:27

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