Cream soup of parsley

Parsley thoroughly rinsed under running water and remove rigid stems. Potatoes Ingredients:

• Fresh parsley - 300 Grams
• Potatoes - 300 Grams
• Bouillon - 750 Milliliters (vegetable, chicken, meat - according to your taste)
• Cream - 250 Milliliters
• Salt - - To taste

Instructions

Parsley thoroughly rinsed under running water and remove rigid stems. Peel potatoes, cut into cubes and cook for 10 minutes in 750 grams of broth. Then add the parsley to the potatoes, cover with a lid, make fire less than average and cook for 20 minutes. At this time, the potatoes must be completely welded. Be sure to watch this! Then we cool the soup and blend it with a blender to a homogeneous mass. Next in the soup, add hot cream (warm in the microwave) and again all the whisk. The soup is warmed up a bit, then we pour it on a plate and serve it to the table. Bon Appetit!

Servings: 6