Hugh Fearnley-Whittingstall's Potato Peel Soup

|Really creamy soup|potatoes parsley|200g potato peelings2 onions1 bay leaf500ml chicken stock500ml vegetable stock1 tablespoon fresh parsely finely chopped (optional)|Heat the butter or oil in a medium saucepan over a medium-low heat and add the onions bay leaf and a good pinch of salt. Sauté gently until the onions are soft but havent taken on much colour about 10 minutes.Add the potato peelings and give everything a very good stir for a minute.Pour in the milk and stock season well with salt and pepper and bring to the boil. Reduce the heat and simmer gently until the peels are very tender another 10 minutes or so.Remove from the heat and cool slightly then purée in a food processer blender or using a stick blender until very smooth.Return the soup to the pan and reheat gently. Season well with salt and pepper and stir in the chopped parsley if using.|10.00 minutes|4|https://www.localgreens.org.uk/recipes/hugh-fearnley-whittingstalls-potato-peel-...