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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Not only is this soup delicious, but it's beautiful in the bowl, too. Ingredients:
18 oz flat leaf parsley |
5 tbsp olive oil |
4 large onnions, sliced |
2 cloves garlic, finely chopped |
4 alrge potatoes, peeled and diced |
6 and 1/4 cups (50 oz) chicken or veg stock |
10 oz natural greek-style yogurt |
the juice of one lemon |
freshly ground black pepper |
boiling water |
Directions:
1. Wash the parsley and pick the leaves from the stems .
2. Roughly chop the stems.
3. Heat ollive oil in a large pan over medium heat.
4. Stir in onions and chopped stems and fry gently for 10 - 15 minutes until very soft.
5. Add potatoes and garlic and cover.
6. Reduce heat and cool for 8 - 10 minutes or until the potatoes begint to soften.
7. Add stock, bring to a boil and simmer for 10 minutes until everyhting is tender.
8. Roughly chop parsely leaves then pour boiling water over them to blanch, then cool them under cold water.
9. Add parsley leaves to the soup and cook for 2 minutes.
10. Turn off heat and blend the soup with a hand blender.
11. You can strain the soup, if you like.
12. Add the lemon juice and yogurt and stir gently.
13. Season to taste with pepper and salt, or more lemon juice, if you prefer.
14. Serve in bowls and garnish with a parsley leaf.
15. To reheat, warm gently or the soup will curdle.
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