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Submitted by  11 June 2009

Pour into individual soup bowls and top with a sprig of parsley.



300 g Flat-leaf Parsley,5 tbsp Olive Oil,4 Large Onions sliced,2 cloves Garlic finely chopped,4 large Potatoes peeled and diced,1.5 ltr Chicken or Vegetable Stock,284 ml Natural Greek-style Yoghurt,Juice of 1 Lemon,Freshly Ground Black Pepper


Wash Parsley and pick leaves from stems. Roughly chop the stems. Heat oil in large saucepan over a medium heat - stir in onions and chopped parsley stems. Fry gently for 10 - 15 mins until they are reallt soft then add garlic and potatoes. Cover pan, reduce heat and cook for a further 8 - 10 mins or until potatoes begin to soften, Add Stock, bring to boil and simmer for 10 mins or until everything is tender. Meanwhile, roughly chop half the parsley leaves (you could use a food processor for this) and put them to one side. Pour boiling water over remaining leaves for half a minute to blanch them, then cool them under the cold tap and put to one side. Add chopped parsley to the soup, cook for a couple of minutes, then remove and liquidise with the blanched parsley leaves. Puree until smooth - it will turn a lovely green, If you lke very smooth soups you can strain it at this stage, otherwise return it to the pan and add the yoghurt and lemon juice. Season to taste with freshly ground black pepper and a little salt, if necessary, although you may prefer to add more of the lemon juice for a healthier seasoning. Reheat gently when you need it, being very careful not to let it boil, because this can cause the soup to curdle

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