CREAM OF PARSLEY SOUP

CREAM OF PARSLEY SOUP 1 stick butter 2 bunches fresh parsley, chopped (approximately 3 c.) 4 c. water Pepper and salt 4 med.-sized potatoes, peeled and chopped 1 tbsp. butter to top

Melt butter in a kettle. Add parsley, reserving 2 tablespoons for decoration. Stir for 2 minutes. Add water, pepper, and salt. Add potatoes Bring to a boil, cover, reduce flame, and continue cooking for 15 minutes. Pour all into the blender, and blend until you have a smooth, creamy consistency. (You might need to blend it in two batches).

Return to kettle, heat until the soup is piping hot. Top with the rest of the parsley, and a dot of butter. Serve, preferably with hot, crisp French bread. Serves 6-8.

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