All questions

Does parsley make soup bitter?

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.

asked by LFragola over 3 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

6 answers 8563 views
sexyLAMBCHOPx
sexyLAMBCHOPx

Chops is a trusted home cook.

added over 3 years ago

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Fresa
added over 3 years ago

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...

aargersi
aargersi

Abbie is a trusted source on General Cooking.

added over 3 years ago

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 :-)

SKK
SKK
added over 3 years ago

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?

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Susan W
Susan W

Susan W is a trusted source on General Cooking.

added over 3 years ago

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Patricia
added over 3 years ago

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)