Parsley Purée

• 350 g (12 oz) parsley leaves, (weighed after stalks have been removed)
• 110 ml (scant

Wash and drain the parsley. (This can be done most effectively in a salad spin-dryer.) Simmer in 450 ml (¾ pint) boiling salted water for 10 minutes. Drain, then purée in a blender or food processor with the cream. Reheat with the butter and season.