This is very good Highlander! From http://www.vegsoc.org/cordonvert/recipes/wild4.html
Parsley Soup
Serves four
Ingredients3oz/75g butter
2 big bunches flat-leaf parsley, washed, stalks and leaves separated, stalks chopped (if flat-leaf is difficult to obtain, use the curly type instead)
1 large potato, peeled and chopped
1½ pints/725ml light vegetable stock
salt and pepper
5floz/250ml double cream
Method
1. Melt the butter in a stainless-steel or enamelled saucepan and gently sweat the parsley stalks, uncovered, for 20 minutes.
2. Add the potato and the vegetable stock, salt and pepper and simmer, still uncovered, for a further 20 minutes.
3. Coarsely chop the leaves of one bunch of parsley and add to the soup. Simmer for 2 minutes. Blanch the remaining leaves in fiercely boiling water for 30 seconds. Drain and refresh immediately under cold running water, then gently squeeze dry in a tea towel. Liquidise the soup with the blanched parsley to make a vivid green puree.
4. Pass through a fine sieve into a clean pan, add the cream, reheat and adjust the seasoning.
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