Ingredients
| Soup | |
| 225g | Butter (unsalted) |
| 6 | Leeks (thinly sliced) |
| 4 large bunches | Flat parsley (stalks chopped) |
| 3 large | Potatoes (chopped) |
| 2¼ lt | Veg stock |
| 450 ml | Whipping cream |
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Method
1. Sweat the leeks & parsley stalks in the butter without colouring until thoroughly cooked.
2. Add the potatoes; stock & season simmer for about 20 mins.
3. Chop one of the bunches of parsley & add to the soup simmer for 5 mins then remove from the heat.
4. Blanch the remaining parsley in boiling salted water for 20 seconds then refresh in iced water.
5. Liquidise the soup base in a blender adding the blanched & drained parsley.
6. Pass through fine chinos before adding the cream.
7. Cool over ice to keep the colour.
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