Rustic Potato Chowder

• 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

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.

parsley butter, parsley, butter, water, parsley sprigs, gold, carrot, salt

Taken from www.myrecipes.com/recipe/rustic-potato-chowder (may not work)