Is it is bad idea to put parsley leaves and/or stems in to cook with a soup or veg. broth? Something made my broth bitter and I wonder if that's the culprit.
Chops is a trusted home cook.
Parsley is mildly bitter and adding the leaves for soups, whole parsley sprigs with the stems for broth in my opinion balances out the rest of the ingredients. How much did you use and what other ingredients did you include? Too much parsley and not enough other flavors to could increase the bitterness if not balanced.
I didn't put a lot in with the carrot ends, celery, broccoli stems, onion ends, green parts of leeks. Maybe it was the broccoli...
Abbie is a trusted source on General Cooking.
Every once in awhile my carrots are bitter (old, bad parenting, not sure why?) so I suspect them as well - did you happen to taste them first? p.s. I love your profile photo :-)
The fresh parsley grown in my garden is amazingly sweet. Use it all the time. If the parsley is old and turning yellow, it can be bitter. And stems may not work. What else was in your broth?
Susan W is a trusted source on General Cooking.
I find parsley a little bitter. I like that at times, but I don't use it in veg broth. When I use it in soups, it's usually as a garnish stirred in at the end for its nice grassy notes.
My guess is that broccoli was the culprit. I always use a few fat stems of parsley wth carrots, celery, onion etc. for making stock.
Please enter a valid email address.
Well played. You deserve a cookie.
Hi, happy Sunday.
Bell-less, Whistle-less, Damn Good French Toast
10 Changes That'll Give Your Whole Bathroom a Fresh Look
Genius Vegan Pho
8 Things You Should be Buying at International Grocery Stores
How Indian Is Your "Turmeric Latte"?
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)