|Parsley||1 1⁄4 Bunch (125 gm)|
|Head of lettuce||14|
|White onion||1 , chopped|
|Water||2 1⁄2 Liter|
Wash parsley, discard stalks, reserve a little for garnishing and cut the rest up coarsely.
Wash and peel potatoes, cut into small chunks.
Wash lettuce, discard any discoloured leaves and chop roughly.
Put all ingredients into a large saucepan with salt and water and bring to the boil.
Simmer, covered, for 45-60 minutes.
Press the soup through a sieve, or puree in an electric blender.
Return to saucepan to keep hot.
Garnish with the reserved parsley, very finely chopped, and serve hot.
In summer, chill the soup and add a spoonful of cream to each serving.