| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Soup, Vegetable, Country liv |
7 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
md |
Onion; chopped |
| 1 |
lb |
All-purpose potatoes; peel, cube 1/2" |
| 2 |
c |
Vegetable broth |
| 1 |
|
Bay leaf |
| 2 |
c |
Fresh parsley leaves; packed |
| 1/2 |
ts |
Salt; (1 lb. 5 oz.) |
| 1/4 |
ts |
Ground black pepper |
| 3 |
c |
Milk |
| 1 |
ts |
Worcestershire sauce |
|
|
Fresh chives; chopped, opt. |
INSTRUCTIONS
In 4-quart sucepan, melt butter over medium heat. Add onion and saute 3
minutes. Add potatoes, broth, and bay leaf. Cover partially and het to
boiling over high heat. Reduce heat to low; cover and simmer potatoes until
tender--about 15 minutes. Discard bay leaf.
Stir parsley, salt, and pepper into potato mixture; cook until parsley
wilts. Remove from heat and stir in milk and Worcestershire sauce until
well mixed. In blender, puree potato mixture in batches until pal green and
flecked with bits of parsley. To serve, reheat soup, or transfer to
container and refrigerate for later use.
Just before serving, reheat soup, if necessary, and ladle into serving
bowls. Sprinkle with chives, if desired.
NOTES : This creamy, pale-green soup makes a colorful first course or a
fresh-tasting accompaniment ot a sandwich.
Recipe by: Country Living (April 1998)
Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 22,
1998
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