Parsley Soup with Chive Cream

Recipe by Sackville
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove and discard the darker green tops of the leeks.
  • Slice the rest and wash well.
  • Melt the butter in a large pot.
  • Add half the parsley and the leeks and cook gently until soft.
  • Add the potatoes and chicken stock before covering and simmering gently for 20 minutes.
  • Add the reserved parsley leaves and simmer for two minutes, then liquidise in batches until smooth and return to a clean pan.
  • Stir in half the cream and season with salt and freshly ground black pepper.
  • For the chive cream, lightly whip the remaining cream with a bit of salt and pepper so it thickens slightly but is still runny.
  • Stir in most of the chopped chives.
  • Ladle the soup into warmed bowls and swirl in some of the chive cream.
  • Scatter over the remaining chives.
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