Parsley Soup with Crème Fraiche & Mushrooms

Pour the olive oil into a large pan and add the butter, when melted add the potatoes, celery, leeks and fennel. Cut a circle of parchment paper or foil directly on top of the veg, this will intensify the heat and speed up the cooking. Make sure the vegetables do not colour!

When the vegetables start to soften stir in the parsley stalks, sea salt, pepper and enough water to cover everything. Bring to the boil, cover and simmer for about 20 minutes until the vegetables are soft through. Stir in the spinach and parsley leaves, cook until wilted then remove from the heat.

Blitz everything to a fine puree in a liquidizer or with a stick blender. If you like a thicker soup you can leave the fiber in, alternatively you can pass it through a sieve for a fine dining finish.

To make the finishing touches heat the olive oil in a large frying pan, add the sliced mushrooms, sprinkle with sea salt, pepper and the chopped parsley. Set aside.

Serve the soup in warmed bowls, dress with a pile of mushrooms in the centre with a little blob of creme fraiche.

Ingredients

  • 50ml olive oil
  • 100g unsalted butter, Castle Dairies is excellent!
  • 350g potatoes e.g. Maris Piper or King Edward
  • 3 stalks celery, trimmed and chopped
  • A medium leek, trimmed and chopped
  • 1 small bulb fennel, chopped
  • 150g spinach leaves, washed
  • 200g Parsley,
  • Sea salt and white pepper

To Finish

  • 3 tablespoons olive oil
  • 300g mushrooms, use a mix of field, cep and shitake
  • 1 teaspoon thyme leaves
  • 1 small bunch parsley, chopped
  • 1 fat garlic clove sliced and browned into crisps
  • 100ml crème fraiche