Parsley Soup

A soothing yet richly flavored soup

I know you’re thinking about the butter and cream, but let that go. You don’t eat like this every day. But when you want to treat someone to something simple and delicious, a cup of this makes a lovely complement to a nice meal. The soup can also be served chilled, as my friend Jane did the first time I experienced it as part of one of her summer boating picnic dinners on Lake Travis.

Ingredients

• 6 tablespoons butter

• 2 large leeks, white parts only, sliced

• 2 big bunches of flat-leaf parsley, stalks and leaves separated, stalks chopped

• 1 large potato, peeled and chopped

• 2 1/2 cups chicken stock

• salt and pepper

• 1/2 cup heavy cream

Instructions

Melt the butter in a stainless steel or enameled saucepan and sauté the leeks and all the parsley stalks gently, uncovered, for 20 minutes. Do not let the leeks brown. Add the potato, chicken stock, and salt and pepper, and simmer for another 20 minutes.

Coarsely chop the leaves of one bunch of parsley and add to the soup. Simmer for 2 minutes.

Meanwhile, blanch the leaves of the other bunch of parsley in fiercely boiling water for 30 seconds. Drain and refresh immediately under cold running water, then gently squeeze dry in a tea towel.

Blend the soup with the blanched parsley to make a vivid green puree. Pass through a fine sieve into a clean pan, add the cream, reheat, and adjust the seasoning.