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a 2-ounce bunch of parsley, rinsed and patted dry
1/3 cup finely chopped onion
a 1/4-pound boiling potato
1 cup canned chicken broth (I used the good but expensive Lacroix brand
jarred chicken stock; I have never seen canned chicken broth or
stock here)
freshly grated Parmesan
Separate the leaves and stems from parsley and reserve them separately.
Chop enough of the reserved stems to measure 1/4 cup and in a saucepan
combine them with the onion, the potato, peeled and cut into 1-inch
pieces, the broth, and 1/2 cup water. Bring the liquid to a boil and
simmer the mixture, covered, for 20 minutes. Stir in the reserved
parsley leaves, simmer the mixture, uncovered, for 1 minute, and in a
blender purée the soup. Return the soup to the pan, season with salt
and pepper, and reheat it over moderately low heat, stirring, until it
is hot. Divide, the soup between heated bowls and sprinkle it with
Parmesan.
Serves 2.
1/3 cup finely chopped onion
a 1/4-pound boiling potato
1 cup canned chicken broth (I used the good but expensive Lacroix brand
jarred chicken stock; I have never seen canned chicken broth or
stock here)
freshly grated Parmesan
Separate the leaves and stems from parsley and reserve them separately.
Chop enough of the reserved stems to measure 1/4 cup and in a saucepan
combine them with the onion, the potato, peeled and cut into 1-inch
pieces, the broth, and 1/2 cup water. Bring the liquid to a boil and
simmer the mixture, covered, for 20 minutes. Stir in the reserved
parsley leaves, simmer the mixture, uncovered, for 1 minute, and in a
blender purée the soup. Return the soup to the pan, season with salt
and pepper, and reheat it over moderately low heat, stirring, until it
is hot. Divide, the soup between heated bowls and sprinkle it with
Parmesan.
Serves 2.
