PARSLEY SOUP WITH CHIVE CREAM
This simple soup is make extra special and decorative with the cream swirled in at the end to create a pretty pattern. I like it just the way it is, but a clove of garlic probably wouldn't go astray here.
Provided by Sackville
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove and discard the darker green tops of the leeks.
- Slice the rest and wash well.
- Melt the butter in a large pot.
- Add half the parsley and the leeks and cook gently until soft.
- Add the potatoes and chicken stock before covering and simmering gently for 20 minutes.
- Add the reserved parsley leaves and simmer for two minutes, then liquidise in batches until smooth and return to a clean pan.
- Stir in half the cream and season with salt and freshly ground black pepper.
- For the chive cream, lightly whip the remaining cream with a bit of salt and pepper so it thickens slightly but is still runny.
- Stir in most of the chopped chives.
- Ladle the soup into warmed bowls and swirl in some of the chive cream.
- Scatter over the remaining chives.
Nutrition Facts : Calories 422.9, Fat 28.8, SaturatedFat 16.5, Cholesterol 84, Sodium 587.1, Carbohydrate 31.6, Fiber 4.1, Sugar 7.7, Protein 11.6
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