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.
Andy Flannagan 