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Parsley Soup Recipe
|Parsley||1 1⁄4 Bunch (125 gm)|
|Head of lettuce||14|
|White onion||1 , chopped|
|Water||2 1⁄2 Liter|
Serving size: Complete recipe
Calories 1159 Calories from Fat 113
% Daily Value*
Total Fat 13 g20.7%
Saturated Fat 1.9 g9.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6236.7 mg259.9%
Total Carbohydrates 243 g81.1%
Dietary Fiber 100.8 g403.1%
Sugars 58 g
Protein 64 g128.2%
Vitamin A 7123.1% Vitamin C 2045.1%
Calcium 157.7% Iron 280.4%
*Based on a 2000 Calorie diet
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.