Ingredients

How to make it

  • Wash the parsley and pick the leaves from the stems .
  • Roughly chop the stems.
  • Heat ollive oil in a large pan over medium heat.
  • Stir in onions and chopped stems and fry gently for 10 - 15 minutes until very soft.
  • Add potatoes and garlic and cover.
  • Reduce heat and cool for 8 - 10 minutes or until the potatoes begint to soften.
  • Add stock, bring to a boil and simmer for 10 minutes until everyhting is tender.
  • Roughly chop parsely leaves then pour boiling water over them to blanch, then cool them under cold water.
  • Add parsley leaves to the soup and cook for 2 minutes.
  • Turn off heat and blend the soup with a hand blender.
  • You can strain the soup, if you like.
  • Add the lemon juice and yogurt and stir gently.
  • Season to taste with pepper and salt, or more lemon juice, if you prefer.
  • Serve in bowls and garnish with a parsley leaf.
  • To reheat, warm gently or the soup will curdle.

Reviews & Comments 6

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  • lunchboxer 2 months ago
    with a bumper crop of parsley, this sounds like a perfect fit! thanks for this nice recipe!
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    " It was excellent "
    theiris ate it and said...
    Girlfriend, u know what I like!
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    " It was excellent "
    cookinggood ate it and said...
    Bookmarked to try. Looks beautiful!
    Thanks, Ferri
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    " It was excellent "
    elgab89 ate it and said...
    Love it! Saved it!
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    " It was excellent "
    momo_55grandma ate it and said...
    interesting recipe {Love soup will try it thanks bunches
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    " It was excellent "
    chefmeow ate it and said...
    You are right, it is a beautiful soup and has to be good with all the ingredients here. Great post and looking forward to trying it. You have my 5.
    Was this review helpful? Yes Flag

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