Parsley Soup with Garlic and Feta Bagel Croutons

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