Читать книгу Greenfeast - Nigel Slater - Страница 28

butter 30g

spring onions 75g

flat-leaf parsley 300g

a medium potato

peas 200g (shelled weight)

garlic 2 cloves

vegetable or chicken stock 1 litre

Melt the butter in a large, heavy-based pan. Chop the spring onions and stir them into the butter, letting them cook for four to five minutes over a moderate heat.

Chop half the parsley, stalks and all, add it to the spring onions and leave to cook for a minute or two till the colour has darkened. Peel, dice and add the potato. Add the peas and peeled garlic and pour in the stock. Bring to the boil, then lower the heat to a simmer and cook for eight to ten minutes.

Put a pan of water on to boil. Discard the stalks from the reserved parsley, add the leaves to the boiling water and leave for two minutes, then drain. Stir the leaves into the soup, then remove from the heat and reduce to a smooth, green purée in a blender or food processor and serve.

• The brilliant vibrancy of this soup appeals here, but you could soften its healthy green edges by stirring in 100ml of double cream at the end. Take care not to overfill the blender in case the hot soup overflows. I only say this because I invariably do.