Since it has a stronger flavor than the curly variety, Italian flat
leaf parsley holds up better to cooking and therefore is usually the type preferred for hot dishes.
/ Pour half the hot soup over the herbs / Place lid on the blender,
holding lid with a towel, blend at low then high speed until smooth / Pour into a second pan, puree the rest of the herbs and soup base in the same way / Return it all to the stove and reheat, but do not simmer or soup will lose its bright color / Garnish with a few reserved sorrel
leaves,
parsley, chives and a little cream if that sounds good.