Subject: Parsley Soup
From: Unicorn (unicorn@indenial.com)
Date: Fri Jan 14 2000 - 06:52:09 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Gail Martin knows how I love a good true food funny.
When my son was small we took him out for a family party at a very
nice restaurant, unlike the fast food he was used to. As steaks were
ordered, each person in turn said "medium," "medium," "medium," son
Chris said "Large!"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Our "Light and Easy" menu continues with this simple and different
soup. Who says parsley is just for garnishing? Try this soup and you
may decide to put your parsley to better use in the future.
Parsley Soup
2 medium onions, chopped
1 Tbs (15 ml) butter or margarine
2 cups (500 ml) fresh or canned chicken stock
2 medium potatoes, peeled and diced
1 cup (250 ml) chopped parsley, including stems
2 cups (500 ml) milk
Salt and freshly ground pepper to taste
Thin slices of lemon for garnish
Cook the onions in the butter in a large saucepan over moderate heat
until the onions are soft but not brown. Add the chicken stock and
potatoes and bring to a boil. Cook until the potatoes are tender.
Add the parsley, milk, salt, and pepper, and bring to a boil.
CAREFULLY process 1 cup (250 ml) at a time in an electric blender
until smooth and strain through a fine mesh strainer to remove any
fibers from the parsley stems. Serve hot or cold with a slice of
lemon floating on the surface. Serves 4 to 6.
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