Parsley Soup

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            FOOD FUNNY
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Thanks again to Rosemary Zwick from you-know-where for this one:

A woman is overweight, so her doctor puts her on a diet. He tells
her, "I want you to eat regularly for two days, then skip a day, and
repeat the procedure for two weeks. The next time I see you, you'll
have lost at least five pounds." When the woman returns, she's lost
nearly 20 pounds. "Why, that's amazing!" the doctor says. "Did you
follow my instructions?"

The woman nods and answers, "I'll tell you, though, I thought I was
going to drop dead that third day."

"From hunger, you mean?" asks the doctor.

"No", replied the woman, "From skipping."

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            TODAY'S RECIPE
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Here's another example of the many recipes, aged and ripened to
perfection, that are to be found in "Archive #2 - The 1999 Recipes"
available at http://www.worldwiderecipes.com/extra.htm or by sending
a blank message to mailto:Check@wwrecipes.com

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.
Received on Tue Mar 1 08:36:23 2005