Parsley Soup With Chive Cream

1. 1

   Remove and discard the darker green tops of the leeks.

2. 2

   Slice the rest and wash well.

3. 3

   Melt the butter in a large pot.

4. 4

   Add half the parsley and the leeks and cook gently until soft.

5. 5

   Add the potatoes and chicken stock before covering and simmering gently for 20 minutes.

6. 6

   Add the reserved parsley leaves and simmer for two minutes, then liquidise in batches until smooth and return to a clean pan.

7. 7

   Stir in half the cream and season with salt and freshly ground black pepper.

8. 8

   For the chive cream, lightly whip the remaining cream with a bit of salt and pepper so it thickens slightly but is still runny.

9. 9

   Stir in most of the chopped chives.

10. 10

    Ladle the soup into warmed bowls and swirl in some of the chive cream.

11. 11

    Scatter over the remaining chives.

* Per serving · 4 servings · Values may vary.

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