RECIPES FOR PARSLEY

PARSLEY SOUP

1 oz Organic Butter or 2tbsp Organic Sunflower Oil
1 large Organic Onion, chopped
2 Organic Celery Sticks, chopped
4 oz fresh Organic Parsley, roughly chopped (discard long stalks)
4tsp Organic Plain Flour
900ml Organic Vegetable/Chicken Stock
Sea Salt and Black Pepper
Organic Single Cream/Soya Dream to garnish

Heat butter/oil in large heavy bottomed pan and add the onion, celery and parsley. Cook until soft, then stir in the flour and cook for a minute or two longer before adding the stock. Simmer for 25 minutes then allow to cool slightly and purée with a blender.

Reheat, season to taste, adding a swirl of cream/soya dream with a sprig of parsley to garnish just before serving.

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PARSLEY SAUCE

1/2 Bunch Organic Chopped Flat Leaf Parsley Leaves
1oz Organic Butter
½ oz Organic Plain Flour
300ml Organic Milk
4Tbsp Organic Double Cream
Dash of Organic Lemon Juice
Sea Salt and Black Pepper

Melt butter and add parsley, cook very gently stirring occasionally. When parsley begins to disintegrate and turn a dark green (about 20mins) stir in the flour and cook for a minute or so. Remove from the heat and slowly mix in the milk stirring all the time to make a thick creamy sauce.

Bring the sauce to the boil then simmer gently for 5 mins again stirring occasionally. Stir in the cream and cook for 2-3 mins longer then add a good dash of lemon juice and season to taste. Serve immediately – otherwise a skin will form on the top of the sauce. If making in advance and you want to avoid this rub the surface of the sauce with a knob of butter and then reheat as required.

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