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    Parsley Soup

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    Parsley Soup

    Serve this in simple white cups or mugs, indoors or out. You could add a few crispy croutons if you like.

    • Preparation time: 30 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 10


    • 4 x 80g bunches flat leaf parsley
    • 5 tbsp olive oil
    • 4 large onions, sliced
    • 2 cloves garlic, finely chopped
    • 4 large potatoes, peeled and diced
    • 1.5 litres chicken stock
    • 284ml double cream
    • Salt
    • Black pepper


    1. Wash the parsley and pick the leaves from the stems. Roughly slice the stems.
    2. Heat the oil in a large saucepan over a medium heat and stir in the onions and chopped parsley stems. Fry gently for 10-15 minutes, until they are really soft, then add the garlic and potato, cover and reduce the heat, then cook for a further 8 minutes or until they begin to soften. Add the chicken stock, bring up to the boil and simmer for 10 minutes or until everything is meltingly soft.
    3. Meanwhile, roughly chop half the parsley leaves (you could use a food processor) and set aside. Pour boiling water over the remaining leaves to blanch them, count to 30 then drain, cool under the cold tap and set aside.
    4. Add the chopped parsley to the soup, cook for 2 minutes, then remove and liquidise with the blanched parsley leaves. Purée until smooth - it will turn a lovely green. If you like very smooth soups, you can strain it at this stage, otherwise return to the pan with the cream and season to taste with salt and pepper
    5. Reheat when needed.

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