Recipe for Parsley Soup

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Yield:

Ingredients:

Amount	Ingredient
50 gm	butter
1 x	onion peeled and chopped
2 x	celery sticks chopped
500 gm	potatoes peeled chopped
1 lrg	leek washed chopped
150 gm	parsley stalks and leaves (flat or curly) washed
900 ml	hot light chicken or vegetable stock

Instructions:

Instructions: Heat the butter in a saucepan then gently fry the onion celery potatoes and leek for 10 minutes.

Add the parsley stock 1/2 tsp salt and plenty of ground pepper.

Bring to the boil cover and simmer for 20 to 25 minutes until tender.

Tip into a liquidiser process until smooth then check the seasoning and serve piping hot with granary or wholemeal bread.

Serves 6

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