Parsley Soup I

Note:  When you have an over abundance of parsley in your garden, use it for flavourful soup.  

Ingredients

2 cups or more flat leaf parsley (Italian)
5 tablespoons extra virgin olive oil
4 cups onions, chopped
2 cloves garlic, peeled and minced
4 large potatoes, cubed
6 cups chicken or vegetable stock (see our recipes for stocks)
10 oz plain yogurt
the juice of one lemon
salt and freshly ground black pepper to taste
boiling water

1. Wash the parsley and pick the leaves from the stems. Roughly chop the stems.

2. In a Dutch oven heat extra virgin olive oil.  Sauté onions and chopped stems and sauté for 10 - 15 minutes until soft.  Add potatoes and garlic and cover.  Reduce heat and cool for 8 - 10 minutes or until the potatoes begin to soften.  Add stock, bring to a boil and simmer for 10 minutes until everything is tender.

3. Chop parsley leaves then pour boiling water over them to blanch, then cool them under cold water.  Add parsley leaves to the soup and cook for 2 minutes.  Blend the soup with blender or food processor. 

4. Add the lemon juice and yogurt and stir.  Season to taste with pepper and salt, or more lemon juice, if you prefer.  Serve in bowls and garnish with chopped parsley.

To reheat, warm gently or the soup will curdle.

Serves 6 to 8