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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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To warm up, start off the meal with a bowl of this easy-to-make soup. Ingredients:
1 cup fresh parsley leaves (about 1 bunch) |
1 tablespoon butter or stick margarine |
6 cups water |
3 1/2 cups fresh parsley sprigs (about 1 1/2 bunches) |
4 1/2 cups cubed peeled yukon gold or red potato (about 2 pounds) |
3/4 cup cubed carrot |
1 teaspoon salt |
Directions:
1. To prepare the parsley butter, combine 1 cup parsley leaves and butter in a food processor, and process until well-blended. Set aside.
2. To prepare soup, combine water and parsley sprigs in a large saucepan; bring to a boil. Reduce heat; simmer 15 minutes. Strain mixture through a sieve over a bowl, reserving broth; discard solids. Return broth to pan; add potato, carrot, and salt. Bring to a boil. Reduce heat; simmer 15 minutes or until vegetables are tender. Remove 1 1/2 cups vegetables from soup with a slotted spoon. Place remaining soup and vegetables in a food processor; process until smooth, and pour into pan. Return 1 1/2 cups vegetables to soup. Bring to a boil; stir in parsley butter.
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