Parsley Soup

Name: Parsley Soup
Ingredients: 75 g/3 oz butter; 2 big bunches of flat-leaf parsley, stalks and leaves separated, stalks chopped; 2 large leeks, white parts only, sliced; 750 ml/1¼ pints light chicken stock; 1 large potato, peeled and chopped; salt and pepper; salt and pepper; 150 ml/¼ pint double cream

Preparation info

Difficulty
Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                          

       

Ingredients

Soup
Starter
Gluten-free

Ingredients

Method