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12 September 2014,15:12 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Remove the stalks from the parsley and chop them.
  • Melt the butter in a large saucepan. Add the chopped parsley stalks, potatoes, leeks and celery. Cover and sweat over a low heat for about 10 minutes, stirring occasionally.
  • Add the stock, bring to the boil and simmer for 15 minutes.
  • Roughly chop a handful of parsley and rocket leaves and set aside. Add the remaining leaves to the pan, bring to the boil and simmer for a minute or two. The leaves should remain bright green.
  • Liquidise the mixture then pass through a sieve and return to the pan. Season to taste. Add the cream and reheat gently. Check the seasoning.
  • Garnish each bowl with the reserved chopped leaves and serve with croûtons.


  • 200 grams flat-leafed parsley
  • 100 grams butter
  • 300 grams potatoes, sliced
  • 300 grams leeks, sliced
  • 300 grams celery, sliced
  • 1.5 litres Vegetable Stock  
  • 200 grams rocket
  • 200 ml single cream
  • Salt and pepper

To Serve

  • Fried bread croûtons

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