Steinseljasúpa

Parsley soup

Ingredients

100 g fresh parsley
1.5 l meat broth
2 tbsp margarine
2 tbsp flour
1 tsp salt
1 tsp pepper


Preparation

Wash the parsley. Then cook half of the parsley in the meat stock for 15 minutes.

Then pour through a sieve and collect the liquid.

Melt the margarine in a second pot and mix with the flour until a uniform dough dumpling is formed. Then pour in the filtered broth in small portions and stir again and again.

Finally, pick and chop the remaining parsley...

  ...and add it to the soup.

Season with salt and pepper to taste and serve with fresh bread and butter.

[Translated from here.]