Serves: 8–10
INGREDIENTS
50 grams flat-leaf parsley, leaves and stalks
500 grams floury potatoes, such as Agria
75 grams butter
1 onion, finely chopped
2 leeks, finely sliced
sea salt and freshly ground pepper
grated nutmeg
1 litre chicken or vegetable stock, heated
Croutons
8-10 mini bagels or several small pita breads
2 tablespoons olive oil
2 cloves garlic, finely grated
30-40 grams feta, crumbled
METHOD
Pick the parsley leaves, reserving the stalks, and chop the leaves roughly. Peel the potatoes and cut into chunks.
Melt the butter in a large saucepan over low heat until sizzling then add the onion and leek. Cook very gently, stirring occasionally, for 8-10 minutes until well cooked but not browned. Season. Add a little freshly grated nutmeg then stir in the parsley stalks and potato. Pour over the hot stock. Bring back to the boil and simmer for 15-20 minutes or until the potatoes are soft. Remove from the heat and stir in the parsley leaves.
Transfer the soup to a food processor or blender, in batches if necessary, and pulse until smooth.
Return the soup to the rinsed saucepan and reheat gently.
Croutons: Slice the bagels in half horizontally and place cut side down on a baking tray. Toast slightly under a hot grill then turn cut side up. Combine the oil and garlic in a small bowl and brush evenly over the bagels. Top with a little crumbled feta and season with black pepper. Grill until lightly toasted then serve with the hot soup. Serves 8-10 a s a taster portion or 4-6 full portions
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126
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