Soups & stews
Potato and parsley soup
The parsley really livens up this simple soup. Double the quantity if you want a more peppery kick, and use flat-leaf if you can, rather than curly – it tastes a bit stronger. Adding half the parsley at the end ensures it has a fresh green colour. You could vary this by adding a little chilli to spice it up (add with the potatoes), or some fresh cooked crab meat or buttery fried mushrooms stirred in when you reheat to serve.
Ingredients
- 2 tbsp oil for frying, e.g. vegetable or sunflower
- 1 large or 2 small onions, sliced
- 750g potatoes, peeled and diced
- 2 celery sticks, diced (optional)
- 40g parsley, use the stalks and leaves
- 1.2 litres chicken or veg stock
- crème fraîche or double cream, to serve
- salt and pepper
Method
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Step 1
Heat the oil in a large saucepan, then add the onions and fry on a low heat for 10 minutes, stirring every now and again, until soft (do not allow to burn). Add the potatoes, celery and half the parsley.
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Step 2
Add the stock, bring to the boil, reduce the heat and simmer for 10-15 minutes, until the potatoes are soft. Add the rest of the parsley and blitz in a food processor (in batches if necessary).
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Step 3
Add a little more stock or water to thin if needed. Season with salt and pepper to taste, then reheat gently. Add a swirl (or dollop!) of crème fraîche or double cream to serve.
