The pot will boil more quickly if you place a lid on it.
Keep a careful eye on the parsley so you know when it’s done. If you cook it too long, you may dilute some of its flavor.
While you’re draining the cold water from the parsley, it’s a good idea to give the leaves a squeeze with a towel or spin them in a salad spinner to ensure that you get rid of any excess moisture.
There’s no need to remove the stems from the parsley. The stems actually have a nice, sharp flavor that works well in the soup, and because it’s eventually pureed, the stems won’t ruin the texture of the soup either. [5] X Research source
Cutting the butter in pieces before you place it in the pan can help it melt more quickly. Make sure to stir the butter as it’s melting to ensure that it’s heating evenly.
Use a wooden spoon to stir the garlic and onions as you heat them to ensure that they cook evenly. Avoid browning the onions; you just want them to be tender, not caramelized.
Stir the mixture occasionally to ensure that it doesn’t scorch on the bottom. If you want the soup to be vegetarian, you can substitute vegetable stock for the chicken stock.
If you have a stick blender, you can puree the soup directly in the saucepan.
If the soup has cooled at all during the pureeing and straining, you can return it to the stove and heat it on low again
If you want to add a little spice to the soup, garnish it with freshly grated horseradish.
