These simple and inexpensive ingredients make a great soup. Serve in colourful mugs or bowls.
a good handful of parsley
a large onion
a large potato
30g (1oz) butter
430ml (¾ pint) light stock, made from a cube or powder
a bay leaf
a pinch of mace (optional)
140ml (¼ pint) milk (optional)
salt and ground white pepper
Chop the parsley in the chopper. Scrape out and set aside- no need to clean the chopper bowl. Cut the onion into chunks,
and whiz in the chopper.
Cut the potato into cubes with a knife. Melt the butter in a heavy based saucepan, add the potato and onion, cover with the lid and cook to soften very gently for 7-10 minutes, stirring from time to time to prevent browning.
Then add the stock, bay leaf and mace, bring to the boil and simmer for 20 minutes, with the lid slightly ajar. It is cooked when you can crush the vegetables easily with the back of a spoon.
Remove bay leaf and allow to cool slightly. whiz to a thick smooth cream.
Bring the milk to the boil (if using) and add, whisking well, to achieve the thickness you prefer.
Alternatively, hot water may be used to thin the soup.
Add salt and pepper to taste, stir in the parsley and serve piping hot.
Serve with fresh warm bread and crouton.
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