Parsley Soup

Parsley Soup

A vivid green soup to brighten any dull January day!

I made a vegetarian version of this Simon Hopkinson recipe with homemade vegetable stock. (see next recipe)

Serves 4ish

75 g butter

2 large leeks, white parts only, sliced

2 big bunches parsley, stalks and leaves separated, both chopped roughly.

1 large potato, peeled and chopped

1 litre vegetable or chicken stock

150 ml double cream

salt and pepper

Melt butter in a pan and sweat leeks and the parsley stalks gently without colour for 20 minutes.

Add the potato, stock, salt, pepper and simmer for a further 20 minutes.

Coarsely chop the leaves of one parsley bunch and add to the soup. Simmer for 2 minutes.

Meanwhile blanch the leaves of the remaining parsley in fiercely boiling water for 30 seconds. Drain and refresh immediately under cold running water then squeeze dry in a tea towel.

Unlike Annie who on the day was impatient to blend the soup too quickly, (which she always writes that you should never do this when the soup is too hot as pressure builds up in the blender jug and forces the lid off, burning whoever is in the way!) leave the soup to cool for at least 10 minutes.

Blend the soup with the blanched parsley to make a vivid green puree. Pass through a fine sieve into a clean pan, add the cream, reheat and adjust seasoning.

Vegetable stock

The vegetable combination for this stock is not a strict list, vary according to the flavour you fancy. I didn’t add the fennel or wine/vermouth for the stock I made for the Parsley soup. The addition of the star anise is Ramsey inspired. Not crucial

2 leeks

6 carrots

3 celery stalks

2 onions

6 shallots

2 bulbs fennel

whole head garlic, cut in half across it’s middle

2 litres cold water

¼ teaspoon white or black peppercorns

1 lemon, cut into wedges

2 bay leaves

2 star anise

200 ml white wine or vermouth (optional)

1 large sprig thyme and parsley (You can also add tarragon, basil, chervil, coriander)

Put all the vegetables, peppercorns, salt, lemon, bay and star anise into a large pot with water (enough just to cover). Bring to a boil.

Reduce heat and simmer for 10 minutes.

Stir in the wine (if using)  and submerge the fresh herbs. Remove from heat and leave to cool completely to infuse thoroughly.