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Chilled Parsley Soup
- Serves
6
- Difficulty
Easy
Published 1977
For the best flavour, parsley must be very fresh. This is a good recipe to make if you grow parsley in the garden.
Ingredients
- good
bunch 100 g 4 oz 450 g
Method
Thoroughly wash the parsley then remove and discard the stems. Chop the remainder coarsely. Scrape the potatoes and cut into large dice. Peel and finely chop the onion.
Melt the butter in a large saucepan. Add the onion, cover with a lid and fry gently without browning for a few moments until the onion is soft. Add the potatoes and chopped parsley and fry for a further few moments over
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