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Rustic Potato Chowder

Yield 6 servings (serving size: 1 cup)
To warm up, start off the meal with a bowl of this easy-to-make soup.

Ingredients

  • Parsley butter:
  • 1 cup fresh parsley leaves (about 1 bunch)
  • 1 tablespoon butter or stick margarine
  • Soup:
  • 6 cups water
  • 3 1/2 cups fresh parsley sprigs (about 1 1/2 bunches)
  • 4 1/2 cups cubed peeled Yukon gold or red potato (about 2 pounds)
  • 3/4 cup cubed carrot
  • 1 teaspoon salt

Nutrition Information

  • calories 115
  • caloriesfromfat 16 %
  • fat 2.1 g
  • satfat 1.2 g
  • monofat 0.6 g
  • polyfat 0.1 g
  • protein 2.7 g
  • carbohydrate 22.2 g
  • fiber 2.7 g
  • cholesterol 5 mg
  • iron 1.5 mg
  • sodium 427 mg
  • calcium 26 mg

How to Make It

  1. To prepare the parsley butter, combine 1 cup parsley leaves and butter in a food processor, and process until well-blended. Set aside.

  2. To prepare soup, combine water and parsley sprigs in a large saucepan; bring to a boil. Reduce heat; simmer 15 minutes. Strain mixture through a sieve over a bowl, reserving broth; discard solids. Return broth to pan; add potato, carrot, and salt. Bring to a boil. Reduce heat; simmer 15 minutes or until vegetables are tender. Remove 1 1/2 cups vegetables from soup with a slotted spoon. Place remaining soup and vegetables in a food processor; process until smooth, and pour into pan. Return 1 1/2 cups vegetables to soup. Bring to a boil; stir in parsley butter.