Parsley soup with rye bread croutons

Ingredients for Parsley soup with rye bread croutons

Instructions for Parsley soup with rye bread croutons

To prepare the Parsley soup with rye bread croutons recipe, please follow these instructions:

Picking parsley leaves from the stems and wash both parts. Chop the stalks. Getting oil in a large frying pan and saute parsley stems and onions over medium heat for 10 minutes then came potatoes by, turn down and continue in 5 min. Came broth and put a lid on. Småkog in 10 mins for the whole thing is very tender.

Blanch the whole parsley leaves in 10 sec. in boiling water. Rinse immediately in cold water.

Com cream by the soup and let it reach the boiling point. Take the heat and got the blanched parsley leaves in. It all in a big blender blend. The soup will be totally green. Season with salt and pepper and heated a little again but don't Cook now.

Serve with toasted rye bread triangles smeared with cheese stirred in chopped krydderur ter.

The soup to be consumed fresh tillavet and should not be saved.