Parsley Soup Recipe
Ingredients
| Parsley 1 large bunch | ||
| Potatoes | 500 Gram | |
| Lettuce 14 head | ||
| White onion, chopped 1 | ||
| Salt | 1 Tablespoon | |
| Water | 2.5 Liter | |
Directions
Wash parsley, discard stalks, reserve a little for garnishing and cut the rest up coarsely.
Wash and peel potatoes, cut into small chunks.
Wash lettuce, discard any discoloured leaves and chop roughly.
Put all ingredients into a large saucepan with salt and water and bring to the boil.
Simmer, covered, for 45-60 minutes.
Press the soup through a sieve, or puree in an electric blender.
Return to saucepan to keep hot.
Garnish with the reserved parsley, very finely chopped, and serve hot.
In summer, chill the soup and add a spoonful of cream to each serving.
Wash and peel potatoes, cut into small chunks.
Wash lettuce, discard any discoloured leaves and chop roughly.
Put all ingredients into a large saucepan with salt and water and bring to the boil.
Simmer, covered, for 45-60 minutes.
Press the soup through a sieve, or puree in an electric blender.
Return to saucepan to keep hot.
Garnish with the reserved parsley, very finely chopped, and serve hot.
In summer, chill the soup and add a spoonful of cream to each serving.
Chef
