Parsley Soup With Chive Cream

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 large leeks
• 200 g fresh curly-leaf parsley, chopped
• 75 g butter
• 275 g floury potatoes, peeled and chopped
• 5 cups chicken stock
• 100 ml double cream or 100 ml heavy cream, divided
• salt & freshly ground black pepper
• 1 teaspoon chives, finely chopped

Recipe

• 1 remove and discard the darker green tops of the leeks.
• 2 slice the rest and wash well.
• 3 melt the butter in a large pot.
• 4 add half the parsley and the leeks and cook gently until soft.
• 5 add the potatoes and chicken stock before covering and simmering gently for 20 minutes.
• 6 add the reserved parsley leaves and simmer for two minutes, then liquidise in batches until smooth and return to a clean pan.
• 7 stir in half the cream and season with salt and freshly ground black pepper.
• 8 for the chive cream, lightly whip the remaining cream with a bit of salt and pepper so it thickens slightly but is still runny.
• 9 stir in most of the chopped chives.
• 10 ladle the soup into warmed bowls and swirl in some of the chive cream.
• 11 scatter over the remaining chives.