Cream of Potato and Parsley Soup

• 2 cups parsley
• 2 tbsp butter
• 1 tbsp

Roughly chop and bash all the parsley stems. Mince one-third of the parsley sprigs and reserve for the garnish. Roughly chop the remaining sprigs.

Melt the butter with the oil in a saucepan and add the chopped onion and potato. Stir and cook for a few minutes before adding the garlic and roughly chopped parsley sprigs and stems. Stir again to make sure the parsley is well coated with th