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Cream of potato and parsley soup

Make Cream of potato and parsley soup at home with Olive Oil, Garlic Left Whole And Gently Crushed, Celery Diced, and Garlic Roughly Chopped. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 3 clove
• 1 stick
• 1 clove
• 1 tbsp

Method (preview)

1. 1

   To make the vegetable stock, add the olive oil to a heavy-bottomed pan or stockpot over a medium heat.

2. 2

   Add the onion, leek, carrot and fennel and sweat for 2-3 minutes.

3. 3

   Add enough cold water to generously cover the vegetables and turn up the heat to high.

4. 4

   Add the garlic, peppercorns, mushrooms, celery, tomatoes and parsley stalks and stir together. Bring to the boil and boil gently for 15 minutes.

5. 5

   Pour the stock through a sieve.

6. 6

   Discard the vegetable pieces or reserve for another use.

7. 7

   The liquid stock is ready to be used.

8. 8

   To make the soup, roughly chop the shallots and garlic.

9. 9

   Heat the olive oil in a large, heavy-bottomed pan or stockpot and sweat the shallots and garlic until soft but not coloured.

10. 10

    Add 600ml/1 pint of stock.

11. 11

    Add the cubed potatoes and cook for 10-12 minutes or until the potatoes are just tender.

12. 12

    Season, to taste, with salt and freshly ground black pepper.

13. 13

    Add a knob of butter and stir. Taste again for seasoning and adjust if necessary. Add the cream and bring back to the boil.

14. 14

    Add the parsley to the soup and stir well then turn off the heat.

15. 15

    Allow the hot soup to cool slightly, then ladle, in batches, into a jug blender (do this carefully and in small batches).

16. 16

    Alternatively, use a stick blender to blend the soup.

17. 17

    Blend until smooth.

18. 18

    If you like a slightly thinner soup, add a bit more vegetable stock until the soup has the desired consistency.

19. 19

    Serve the soup in warm bowls with bread on the side, or top with a poached egg and a drizzle of truffle oil for a special meal.