Parsley Soup

Cook Time 40 minutes

Servings 4-6

Ingredients

1 tbsp extra virgin olive oil, plus extra for garnish

2 large bunches flat leaf parsley, leaves picked (reserve 1 small handful for a garnish)

1 clove garlic, crushed

1 large potato, peeled and cut into quarters

1 large leek, chopped

1 x 8cm pieces of celery, a few inner leaves reserved for garnish

1.5L chicken stock

100ml of cream, pls extra to drizzle as garnish

150g ham steaks, chopped into lardons

Salt & pepper

Method

Heat oil in a pot and add the leek and garlic and sweat off for 3-4 minutes to soften with no colour. Add the potato and half of the parsley and cook for a further minute. Add the stock and season with salt. Bring to the boil and then turn down to a simmer with the lid on. Cook for 25 minutes or until the potatoes are cooked through. Add the cream and the other half of the parsley, stir through and then blend until smooth.

Heat a splash of oil in a pan and cook ham lardons until crisp. Drain on a paper towel.

Portion soup and garnish with crispy ham, freshly cracked pepper, parsley leaves and a small drizzle of cream.