What should you be cooking this month? This has to be root parsley recipe of my own top of the pops favourites and has proven to be one of my most popular recipes with everyone over the years. The chilled version of this soup is a classic vichyssoise. Either way, it’s an absolute winner.

Now split them in half lengthways and slice them quite finely, then wash them thoroughly in two or three changes of water. In a large, thick-based saucepan, gently melt the butter, then add the leeks, onions and potatoes, stirring them all round with a wooden spoon so they get a nice coating of butter. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes. If you have to blend the soup in batches, make sure you have a bowl to hand to put the first batch into. Now return the soup to the saucepan and reheat gently, tasting to check the seasoning. Add a swirl of cream or crème fraîche before serving and sprinkle with freshly snipped chives or parsley. Sign Up to Delia’s Newsletter We love bringing you competitions to enter every month but did you know we also run exclusive offers and competitions for members who receive our email newsletters?