Cream of Parsley Soup
25g/1oz/2 tbsp butter
2 large bunches of fresh parsley, roughly chopped
2 onions, chopped
1 small fennel bulb, diced
2 tbsp plain (all-purpose) flour
2 litres/3½ pints/8 cups vegetable stock
150ml/¼ pint/scant ⅔ cup crème fraîche
salt and ground black pepper
fresh parsley sprigs to garnish
1 Melt the butter in a large pan and add the parsley, onions and fennel. Cover the pan and cook gently for 10 minutes or until the vegetables are soft, stirring occasionally.
2 Stir in the flour and then add the stock. Season to taste and bring to the boil, then reduce the heat, cover the pan and simmer for 30 minutes.
3 Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Set aside to cool completely, then chill.
4 Reheat the soup and stir in the crème fraîche. Serve in warmed bowls, garnished with sprigs of parsley.