Parsley soup
Ingredients
- 250 g potatoes, peeled and chopped
- 2 shallots, peeled and chopped
- 250 g parsnips, peeled and chopped
- 60 g flat-leave parsley, shredded
- 80 g bacon (or pancetta), finely chopped
- 1 tbsp fresh thyme leaves
- generous knob of butter
- 500 ml beef stock
- 50 ml white wine
- 300 ml cream
- salt, white pepper
- pinch of ground nutmeg
Method
- In a small frying pan, cook bacon over moderate heat until lightly browned, set aside.
- In a large saucepan, melt a knob of butter over moderate heat. Add nutmeg, bacon, shallot, parsnip and potato, sweat for a few minutes. Add wine, stock, cream, and enough water to just cover the vegetables. Bring to the boil, reduce heat and simmer for about 30 minutes until vegetables are soft. Add parsley leaves, remove from heat, blend to a smooth consistency, pass through a fine-meshed sieve. Adjust thickness as preferred, season to taste.