Parsley soup recipe - Telegraph 125g (4½oz) flat-leaf parsley 75g (2¾oz) butter 300g (10½oz) potatoes, peeled and chopped 1 large onion, finely chopped 750ml (1½ pints) chicken stock 125ml (4fl oz) double cream Cut the stalks off the parsley and chop them. Split the leaves into two portions and roughly chop one half. Melt the butter in a heavy-bottomed pan and add the potato, onion and stalks. Cook over a low heat, covered, with a splash of water, until the onion is soft and the potato tender. Add splashes of water as needed to keep the veg from 'catching' on the bottom. The mixture should be sweet, herby and buttery. Add the stock and some seasoning and bring to the boil. Cook on a brisk simmer for 10 minutes. Add the chopped parsley and cook gently for one minute then pour into a large bowl to arrest the cooking process. Blanch the rest of the parsley by submerging it in a bowl of just boiled water for 30 seconds. Drain in a sieve and run cold water over it. Add the cream and blanched parsley to the soup and purée. Check the seasoning - a squeeze of lemon can sometimes just help to pull the flavours together. Gently reheat and serve.