Parsley gnocchi with parsley soup

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

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.