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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.