A simple, vivid green soup to brighten any dull October day!
I made a vegetarian version of this Simon Hopkinson recipe with homemade vegetable stock.
Image taken here at home by Yuki Sugiura.
…….butter, leeks, parsley, potato, stock, cream……
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 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.