Parsley Soup
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
8 tbsps chopped parsley 1 large onion 1/2 litre/1 pint chicken stock
1/2 lite/1 pint cold milk a little olive oil 30 g/1 oz butter
30 g/1 oz flour 1/2 tsp grated lemon rind salt and freshly ground white pepper
garlic butter to garnish



1 Chop the onion very finely. Gently heat the oil and fry the onion until it is soft but not coloured.
2 Add the butter and, when it is melted, sprinkle on the flour and work this in. Add the stock and bring to the boil, stirring to ensure a smooth texture. Add the parsley and the milk and bring to boiling point.
3 Simmer gently for 5 minutes. Season with salt, pepper and the lemon rind and serve as soon as possible. This soup will split and go dark if kept hot for long.
4 As a garnish, serve lumps of garlic butter in bowl of crushed ice for guests to help themselves.

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