Back in April we began moving into the Spring Soup section of the cookbook and for our first Spring soup, we enjoyed Cream of Parsley Soup. Sadly, I completely forgot to use my camera while cooking this soup and there is no pictorial documentation of this light and tasty soup.
To begin, separate the sprigs and leaves of the Parsley from the stems and measure your parsley into well-packed cups. Heat butter over medium heat, add leeks and cook until soft. To the leeks, add chicken stock, cream and a peeled, diced potato. Bring this to a simmer and cook until the potatoes are tender. Then, add the parsley sprigs and cook for just a few minutes longer. Puree the soup with an immersion blender and season with salt and pepper, you can add some lemon juice to enhance the flavor.
This soup was loved by the entire family. Everyone said they really enjoyed it and would eat it again. This soup was a resounding success.