Parsley soup

What you need

  • 1 dssp light oil
  • 2 leeks, sliced (white part only)
  • 2 potatoes, finely diced
  • 2 cups parsley heads
  • 2 pints chicken stock
  • Salt and Pepper

What to do

Heat the oil in a large saucepan, add the leeks and potatoes and sweat them for 5 minutes.  Add 1 cup of parsley along with the stock and seasoning.  Bring to the boil then simmer gently for 15 minutes.  Add the remaining parsley and cook for no longer than 2 minutes.  Pour the soup into a blender and process until smooth.  Return the soup to the saucepan and reheat but do not boil.

Serve with bacon strips and a swirl of cream on top.

This is one of the tastiest soups you will ever enjoy with a vivid colour and very distinctive taste.  It is a perfect soup for late summer and early autumn when it is likely that GYO enthusiasts will have leeks, potatoes and parsley in abundance.

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