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The Caterer

Parsley soup, by Tom Kerridge

16 May 2012
Parsley soup, by Tom Kerridge

(Serves four)
150g curly parsley leaves
300g parsley stalks, tied in a bundle
2 onions sliced
1 potato, peeled and cut into 8 pieces
½ head of celery, sliced
100g butter
Salt to taste

In boiling salted water, blanch the parsley leaves until soft and refresh into iced water. Squeeze out any excess water from the parsley and run a knife through it. Keep it to one side.

In a pan, sweat down the celery, one of the onions and the potato with the butter. Cover the celery, onion and potato with 3 pints of water and bring to the boil. When the potato is soft add the bundle of parsley stalks and take off the heat. Leave to infuse like a cup of tea for about 10 minutes.

Season with salt. Take out the stalks. In a blender put half the blanched parsley and then ladle some of the parsley tea with some of the cooked vegetables and blend till smooth. Season and pass through a sieve on to frozen freezer blocks. Repeat the process with the other half of the parsley. Chill until needed.

Parsley soup garnish
4 cloves of garlic, peeled
100ml pickle mix (75ml vinegar, 50g sugar and 1tsp pickle spice)
1 orange
200g smoked eel, diced
200g smoked bacon, diced
100g broad beans
Borage cress to garnish
50g picked parsley
100ml olive oil
Brown bread croutons

Bring a small pan of water to the boil. Drop in the garlic cloves and count to 10. Repeat this process 2 more times. When the garlic is still hot, place it into the pickle mix - this will allow it to take on more flavour.

Peel the orange, keeping some pith on and dice into 5mm cubes. Cover with a little olive oil and slowly bring to 80°C in a pan. Once it reaches 80°C, remove from the heat, clingfilm and leave to cool.

Place the picked parsley in a blender. Bring the olive oil up to 150°C and pour onto the parsley. Blend and pass through a muslin cloth. Keep to one side. Blanch and pod the broad beans. Fry the bacon and then place in bowls with the broad beans, smoked eel, sliced pickled garlic and some confit orange. Pour in hot soup - don't boil it as it will go brown. Garnish with parsley oil, croutons and borage cress.

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