Title: Parsley Soup
Categories: Soup Herb
Yield: 6 Servings

125	g	Fresh parsley
500	g	Potatoes
1/2		Head of lettuce
1		Medium size white onion
2	ts	Salt
8	c	Water

Reserve some of the parsley for the garnish. Peel the potatoes and onion, and discard any discolored leaves from the lettuce. Chop all the ingredients coarsely, put them into a large saucepan with the salt and water, and bring to the boil. Simmer with lid on for 45 minutes to an hour. Allow to cool slightly, and puree in a blender, or press through a sieve. Return to the saucepan and reheat. Garnish each serve with chopped fresh parsley or with a small sprig, and serve hot. In summer, chill the soup, add a spoonful of sour cream to each serve and decorate with the parsley.

addapted from "Hemphill's Book Of Herbs"

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