NO SMOKING

"Plymouth restaurants - a dining venue that’s a little different."

Dinner: Tuesday - Saturday 7.00 - 9.00pm. Lunch: Tuesday - Friday, 12.00 - 1.45pm.

Over the Summer we served a

Parsley and Potato soup

as an appetizer. We have been asked for the recipe on a number of occasions, so here it is.

250g of flat leaf parsley.

500g of chopped leeks.

150g of diced potatoes.

1 litre of chicken stock.

100ml whipping cream.

100g unsalted butter.

Salt and pepper to taste.

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In a large saucepan melt half the butter. Pick over the parsley leaves, chop the stalks, reserve half of the leaves. Sweat the leeks and parsley in the butter until soft, add the chicken stock and simmer until potatoes are cooked. Whilst the soup is simmering chop remaining parsley, blanch in boiling water for 30 seconds, plunge under cold water and drain. Blend soup with blanched parsley and pass through a sieve. Blend in butter and cream. Season to taste.