Recipe of the Month for March

Irish Potato and Parsley Soup

Ingredients:

2 streaky bacon rashers, rinded and chopped
25g (1oz) butter
450g (1lb) potaotes, chopped
450g (1lb) onions, skinned and roughly chopped
900ml (1 1/2 pints) chicken stock
300ml (1/2 pint) fresh milk
salt and pepper
25g (1oz) chopped fresh parsley
150ml (5fl oz) fresh single cream
croutons to garnish

Directions:

1. Fry the bacon in a large saucepan for 2-3 minutes, until the fat just starts to run.
2. Add the butter, potatoes and onions and cook for 10 minutes, until beginning to soften, stirring occassionally.
3. Add the stock and milk. Season to taste, bring to the boil, then cover and simmer for 30 minutes, until the vegetables are tender.
4. Allow to cool slightly, then puree the soup in a blender or food processor.
5. Return the soup to the pan and stir in the parsley and cream. Reheat gently, then serve hot, garnished with croutons.
Serves 6 - 8 (as a starter)