Parsley Soup

We have had an abundance of parsley here at Peace Farm and so I've figured this is the medicine of the moment! I was been searching for recipes that use a large amount of parsley and this is the winner...

Parsley Soup:

1 tbsn butter

1 tbsn olive oil

1 onion chopped

2 cloves garlic finely chopped

2 potatoes peeled & chopped

1 large bunch of parsley

1 litre of chicken stock

salt & pepper to taste

Optional: zest & juice of 1 lemon, sprig of thyme & small sprig of rosemary and garnish with parmesan cheese & grated nutmeg

Heat up the oil & butter in large pot then saute the onion & garlic. Add potatoes and the stock and cook for 10 minutes and then add parsley when the potatoes are cooked. Cook for a further 5 minutes and then blend soup in a food processor or with a hand blender.

When the parsley is only cooked for 5 minutes, this creates the most vibrant emerald soup and tastes amazing.

Enjoy!