Parsley soup

Parsley soup

By
From
A Year In My Kitchen
Serves
6

I love using herbs in my cooking and parsley is one of my favourites. Although it may appear old-fashioned, many of the dishes I serve are topped with parsley – chopped as finely as it possibly can be. For me, it is the perfect finish and gives a plate a delicate beauty like nothing else. Parsley takes centre stage in this simple clean-tasting soup. It is an ideal start to a meal on a summer’s evening.

Ingredients

Quantity Ingredient
2 generous bunches curly parsley
sea salt
freshly ground black pepper
50g unsalted butter
2 leeks, well washed and chopped, (white part only)
1 medium-large potato, peeled and chopped
1-2 garlic cloves, peeled and chopped
1 litre see method for ingredients
150ml double cream

Method

  1. Wash the bunches of parsley well – especially the stems, which can retain quite a lot of dirt. Put a large pan of well salted water on to boil and set aside one of the parsley bunches (for blanching). Chop the other bunch roughly.
  2. Melt the butter in another saucepan over a low heat, then add the chopped leeks and sweat for 2–3 minutes or until starting to soften. Add the chopped parsley, along with the potato and garlic and continue to sweat for another 5 minutes. Season with salt and pepper, then pour in the chicken stock. Bring to the boil and simmer gently for 20 minutes.
  3. Meanwhile, drop the other bunch of parsley into the pan of boiling water and blanch for 15 seconds only. Remove and immediately refresh in a bowl of iced water (to retain its intensity and give the soup a beautiful colour).
  4. When the potatoes are really tender (almost falling apart), remove the pan from the heat. In batches, purée the soup in a blender, adding some of the blanched parsley in with each batch. Blitz for a good minute or two – you want the soup to be very smooth.
  5. Finally, return the soup to the saucepan and place over a medium heat. Stir in the cream, taste for seasoning and adjust if necessary, then serve. If you have any left over, this soup will sit happily for a day or so in the fridge.

Note

  • For a smooth finish you really need to use a blender to purée this soup. A food processor will not give you such a fine result. If you do not have a blender, use a food processor, then strain the soup through a chinois to ensure a smooth texture.
Tags:
seasonal
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