Parsley Potato Soup
|Celery stalk with leaves||2|
|Butter/Oil||1 Ounce (30 Gram)|
|Vegetable stock||1 1⁄2 Pint (850 Milliliter)|
|Parsley||2 Tablespoon, chopped|
|Marjoram||1 Teaspoon, chopped|
|Sea salt||To Taste|
|Freshly ground black pepper||To Taste|
|Potatoes||1 1⁄2 Pound (680 Gram)|
|Milk||1⁄2 Pint (285 Milliliter)|
|Whole meal flour||1 Tablespoon|
1. Chop the onion and celery and saute in the butter or oil over a gentle heat for 10 minutes, using a pan with a closely fitting lid. Stir occasionally to prevent browning.
2. Add the stock, herbs, bayleaf and seasoning but save a little parsley for later. Add the peeled and sliced potatoes and allow to simmer until the soup is soft, which should take about 20 minutes.
3. Meanwhile stir the milk into the flour to produce a lump free mixture and when the potato is cooked stir this into the pan and bring back to the boil.
4. Allow to cool slightly and liquidize or pass through a sieve, re-heat, add further seasoning as necessary and sprinkle with chopped parsley before serving.