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| My actual parsley soup, 20 minutes ago |
Serves 2. Double the quantities of ingredients if you're serving four.
You will need:
- A bunch of parsley, flat or curly leaved
- A couple of small onions, sliced
- A couple of small potatoes, peeled
- 1 clove garlic, sliced
- Chicken or vegetable stock
- Olive oil
- Salt and pepper
- Single cream to taste
Continue cooking the onions and parsley and stir the mixture occasionally as you dice the potatoes. Why bother dicing something that you're going to put in the blender? Good question, you at the back! The potatoes will cook more quickly if you dice them first. Add the potatoes and garlic to the pan and stir well. Cook for about ten minutes on the lowest possible heat you can manage. You don't want anything to get too brown in the pan if you can help it, and you'll be ready for the next step when the potatoes start to change colour.
Next, add to the pan either a pint of chicken stock, or a chicken stock cube dissolved in a pint of water. Bring to the boil and cook for ten minutes; while the soup is cooking you can chop the remaining parsley leaves. Save the smallest bits for garnishing.
Once you're satisfied that the potatoes are cooked, turn down the heat to a simmer and add most of the chopped parsley leaves. Cook for two minutes more, then blitz the whole lot with a stick blender until smooth. Gradually add no more than 100ml of cream while continuing to blend, or you could use creme fraiche if you prefer.
Serving suggestion: why not enjoy this with some of this sourdough bread?
