Parsley is something that is growing prolifically in the garden at the moment. This is a good time of the year for green things. Of all the crops I have growing the parsley and the silverbeet are probably doing best. As a result I am cooking lot of both of them. I have to thank Nina, one of my regular correspondants, for this recipe. I am always on the look out for good parsley recipes but strangely I’d never thought of making soup. Well I have now and I definitely will again.
- 150g parsley, leaves seperated from stalks and both chopped finely.
- 2 celery stalks – finely chopped
- 2 medium onions – finely chopped
- 1 clove garlic – finely chopped
- 200g potatoes – diced
- 50g butter
- 1 – 1.5 litre chicken or vegetable stock (it will be richer with less stock but serve more people with more).
- 1/4 cup cream
- Salt and pepper
Melt the butter in a large pan. Add the onions, parsley stalks and celery. Saute over a low heat until softened. Add the garlic and saute for another couple of minutes. Add the stock and potatoes. Bring to the boil and then add salt & pepper to taste. Add half the finely chopped parsley leaves. Simmer until the potato is cooked. Puree. Add remaining parsley (or add it just before pureeing for a smoother texture) and cream. Mix together and heat through. Serve, ideally with some nice toast.