If you are making a veg stock from scratch for this recipe add all the stalks from the parsley to it.
If you have a premade stock remove all the stalks from a large bunch of parsley, rip up and place in the stock, bring to the boil and leave to infuse.
In a genrous knob of butter and a little veg oil soften the white part of a leak, chopped onion a couple of cloves of garlic and a small stick of celery.
Add a couple of peeled and diced potatoes and season generously with salt and white pepper. Pour over your stock (remembering to remove the parsley stalks), add a quarter of your chopped parsley leaves and bring to the boil. Reduce the heat to a simmer and cook until the potatoes are soft, and allow the soup to cool for a while.
Bring a small pan of water to the boil and blanch the rest of the parsley for 20- 30 seconda and immediately cool in a bowl of cold water. Drain and squeeze out any excess water.
Place the cooled soup in a blender along with a squeeze of lemon juice and the ball of blanched parsley and blitz until smooth.
Return to a pan and reheat - adjust the seasoning if needed
Serve in a bowl with bread.
