We often forget how delicious curly parsley is and tend to go for the trendier flat stuff. The curly version has a stronger flavour and is certainly the star of the show here. This makes a nice mid-week dinner and leftovers are good for lunch.
Parsley soup with caper and tomato salsa – to serve 4
First make some croutons by drizzling slices of French bread with olive oil and baking at 200°C, fan 180ºC, gas 6 for about 4 minutes, turning once, until golden.
- a knob of butter
- 2 shallots, chopped
- 300g potato, peeled and chopped
- 750ml vegetable or chicken stock
- 200ml milk
- a grating of fresh nutmeg
- 1 tbsp Dijon mustard
- 160g curly parsley, tough stalks removed, the rest chopped
- croutons (as above)
- a few Sunblush tomatoes for each bowl, chopped
- 1 tbsp small capers
Heat the butter in a large pan, add the potatoes and shallots and cook over a medium heat for 10 minutes. Add the stock, bring to the boil and cook for about 15 minutes or until the potato is tender.
Add the milk, a generous grating of nutmeg, the mustard and parsley, and bring to a simmer. Immediately take the pan off the heat and leave to cool a bit. Blend until smooth.
Season and reheat when you are ready to serve. Pour into bowls and top with the croutons, Sunblush tomatoes and capers.
Wine Suggestion: This is not a fussy dish so enjoy a glass of whatever you have open.
(Original recipe from Sainsbury’s Magazine, March 2011.)