Parsley Soup
By Catherine Lee, 23 June 2012 –
25g (1 oz) unsalted butter
1 large onion
1 clove of garlic
3 celery sticks
150g (6 oz) fresh parsley
4tsp plain flour (for thickening)
900ml (1 1/2 pints) vegetable stock
Salt and pepper
A heaped tablespoon of double cream
Finely chop the onion and garlic and then slice the celery. Chop the parsley roughly, discarding any long or thick stalks. Gently melt the butter in a large saucepan and as soon as it starts to simmer add the onion, garlic, celery and parsley. Cook until the ingredients have softened, then stir in the flour. Cook for a further minute or two, stirring the mix at all times, before adding the stock. Simmer for 25 minutes, then allow to cool slightly before you purée the mixture with a blender. Reheat, add salt and pepper as required, then add the cream before serving in a heated bowl with a sprig of parsley.
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