1 large bunch parsley, washed 1 oz/25g butter 1 onion, peeled and finely chopped 2 cloves garlic, peeled and crushed 2pt/1.1 ltr. vegetable or chicken stock 1 large potato, peeled and cubed 2 slices white bread, crusts removed oil for frying 4 Tbs. double cream salt and freshly ground black pepper
Instructions
1) Remove stalks from parsley and chop roughly.
2) Melt butter in a pan and cook onion and garlic until softened. Stir in parsley and pour over stock. Add potato. Bring to the boil and simmer, covered, until potato is tender.
3) Meanwhile, make the croutons. Fry cubed bread in hot oil until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Reserve.
4) Whizz soup in a blender until smooth. Return to a clean pan and stir in cream, season with salt and freshly ground black pepper to taste.
5) Finally, to serve, pour into warmed bowls and sprinkle with croutons.
