When making soup, when is the best time to add fresh parsley and dill?
Most soups are based upon chicken stock, and you can add dill and parsley to the stock pot from the beginning. You must be careful with both, for too much will change the balance of flavors that is crucial to good stock. When you make your soup, you can add parsley and dill just at the finish, before serving, to add a “bright” note – the flavor of the two herbs will be fresh and new. You can also add it just as you begin to make the soup for a more subtle, “lower” note. (So long as you don’t add too much – if you add too much the flavor will be unbalanced to the ingrediant you’ve miss-measured. Oops!) Personally, I’d be more inclined to less dill than most – it’s not my favorite herb. I do like to add parsley to my stocks and finish most soups with it, right before serving. Sources: years in the kitchen!
