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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If I am blending parsley for soup, can I use the parsley whole or should I still remove the stems?
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.
Put them in some cheesecloth and remove them at the end of cooking.
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