Potato and Parsley Soup
2 streaky bacon rashers, rinded and chopped
1oz butter 25g
1lb potatoes, chopped 450g
1lb onions, skinned and roughly chopped 450g
3cups chicken stock 1 1/2pt/840ml
1cup fresh milk 1/2pt/280ml
salt & pepper
1oz chopped fresh parsley 25g
1/2cup light whipping cream 1/4pt/140ml
croutons, to garnishFry the bacon in a large saucepan for 2-3 minutes, until the fat just starts to run. Add the butter, potatoes and onions and cook for 10 minutes, until beginning to soften, stirring occasionally. Add the stock and milk. Season to taste, bring to the boil, then cover and simmer for 30 minutes, until the vegetables are tender.
Allow to cool slightly, then purZe the soup in a blender or food processor. Return the soup to the pan and stir in the parsley and cream. Reheat gently, then serve hot, garnished with croutons.