PARSLEY SOUP

2 (4-ounce) bunches flat-leaf parsley
Water
4 tablespoons butter
2 large leeks, white part only, thinly sliced, cleaned and drained
1 russet (Idaho) potato, peeled and chopped
2 1/2 cups chicken broth
Salt and fresh-ground black pepper, to taste
1/4 to 1/2 cup heavy (whipping) cream or yogurt

Keeping the rubber bands on, wash, shake dry and trim the ends of the parsley. Sever each bunch where the leaves start and place leaves in a bowl of cold water; set aside. Chop the stems.

Melt butter in a large saucepan. Add stems and leeks and cook over low heat 20 minutes, stirring occasionally, until the vegetables are well wilted. Keep heat low enough so they don't brown. Add potatoes, chicken broth, salt and pepper and simmer 20 minutes longer.

Bring a saucepan full of water to boil. Add half the reserved parsley leaves and cook 30 seconds, then drain and refresh immediately under cold running water. Squeeze out excess water with your hands.

Place the remaining half of leaves in the simmering soup and cook 2 minutes. Pour soup into blender and add blanched leaves. Puree until smooth. Pour back into rinsed pan, add cream, gently reheat and serve.

Makes 8 appetizer servings
Adapted from source: Roast Chicken and Other Stories by Simon Hopkinson with Lindsey Bareham