Annie Bell's Parsley and Lemon Soup

Treasures of the sea and the earth combine to stunning effect.

Method

1. Separate the parsley leaves from the stalks (both are used in the soup, so there’s no waste). Melt the butter in a large saucepan over a medium heat, add the onions and the parsley stalks and cook for 6-8 minutes until softened, without colouring. Add the potato, the stock and some seasoning. Bring to the boil and simmer for 10 minutes.
2. Coarsely chop the parsley leaves and set aside 2 tbsp. Stir the remainder into the soup and simmer for another couple of minutes. Liquidise the soup and season to taste.
3. Blend the crème fraîche with the lemon zest, a squeeze of juice and a few flakes of sea salt in a small bowl, and serve a spoon of this swirled into each bowl of soup, with the reserved parsley scattered over.

And on the side...

Seared scallops

Trim 12 king scallops, separating and reserving the corals if present and discarding any gristly bits. Heat a large nonstick frying pan on a high heat. Brush the scallops and corals with olive oil and season them. Sear in the pan in batches, allowing 11&#8260,2-2 minutes each side for the scallops (or until still a little translucent in the centre), slightly less for the corals.


Broad bean and potato salad

1. In rapidly boiling salted water, cook 300g baby new potatoes and 2 peeled squashed cloves garlic for about 15 minutes or until tender. Drain, discard the garlic, leave to cool, then dice.
2. Cook 150g shelled broad beans in rapidly boiling water for 4-5 minutes if using frozen, about 7 minutes if using fresh. Drain, return to the pan, refill with cold water and leave to cool. Drain again, pat dry and, if you wish, peel off the papery skins.
3. In a bowl, combine the beans, diced potatoes, 2 tbsp rinsed small capers and 3 tbsp chopped dill. Dress with 4 tbsp olive oil, a squeeze of lemon and some seasoning. Scatter over 1 tbsp snipped chives.

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