Title: Low-Fat Creamy Potato and Parsley Soup
Categories: Appetizer Diet Lowfat Soup
Yield: 2 Servings

4	md	Potatoes
150	ml	Water
300	ml	Skimmed milk
4	tb	Fat free fromage frais
1/4	tb	Chopped parsley
		Salt
		Black Pepper

Peel and cut the potatoes into quarters and place in a saucepan with water. Bring to the boil and cook until firm but soft in the middle. Drain, reserving the water.

Place the milk and potato water in a separate saucepan and heat gently. Add the fromage frais and stir.

Add the cooked potatoes, remove from the heat and blend with a hand blender until most of the potatoes have liquidised but some lumps are left to give texture.

Stir in the parsley, salt and pepper and reheat gently but do not boil. Serve immediately. From: Kaz Langridge Date: 28 Nov 96 National Cooking Echo Ä

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