I love parsley soup. It tastes so refreshing and delicious, and you can feel the goodness as you eat it. We make this in the summer with home grown parsley picked fresh from the allotment. This enables us to cram as much parsley into the recipe as possible, which makes for a better soup.
Ingredients
- 1 oz butter
- 4 tablespoons plain flour
- 1 large onion, chopped
- 2 potatoes, peeled and sliced
- 1 large bunch (about 150g) fresh parsley, thoroughly washed and chopped
- 3 celery sticks, chopped
- 1 garlic clove, chopped
- 1 litre chicken or vegetable stock
- salt and freshly ground black pepper
- 3 tablespoons of double cream
Melt the butter in a pan and add the celery, parsley, onion and garlic. Cook until softened.
Add the flour to thicken the mixture and cook for a few minutes. Pour the stock into the pan and simmer for 30 minutes.
Allow the mixture to cool a little before blending to make a puree. Reheat and add the salt and pepper. Stir in the cream a few minutes before serving and add a sprig of parsley.
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