Try this Parsley Potato Soup recipe, or contribute your own.
Suggest a better descriptionIn 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"
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Serving Size: 1 Serving (882g) | ||
Recipe Makes: 7 Servings | ||
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Calories: 74 | ||
Calories from Fat: 20 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 6.4mg | 2 % | |
Sodium 3119.6mg | 108 % | |
Potassium 70.5mg | 2 % | |
Total Carbohydrate 12.8g | 4 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 12.5g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 74
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