spring onion and parsley soup

Florence Knight

This simple soup is cleansing and good for a changeable spring day. It has a brilliant verdant colour and keeps for a day or two in the fridge. Make a double batch for a light lunch with a generous handful of parmesan croutons or ham hock.

serves 2

10g butter
6 spring onions, roughly chopped 500ml chicken stock
150g flat leaf parsley, washed
1 tbsp double cream

Melt the butter in a medium-sized pan over a low heat. Add the spring onions and a pinch of salt, cover and cook for 10-15 minutes, or until soft and without colour.

Add the chicken stock and bring to the boil. Add the parsley, stalks and all, and boil for 2 minutes until it is wilted and soft. Tum off the heat and use a food processor or stick blender to blend to a slightly coarse texture. If you need to blend a second time, you can pass the soup through a sieve, discard what is caught, and blend again.

Stir through the double cream, season to taste and serve.