Anonymous August 21 2005

1 cup chopped onion

2 Tbsp. butter

1 lb. new potatoes, scrubbed but not

peeled

4 cup rich chicken stock

1/4 cup half-and-half

1 1/2 cup chopped parsley

1 Tbsp. soy sauce

1/2 Tbsp. fresh lemon juice

Salt and pepper to taste

Saute onions in butter. Slice potatoes, boil onions and potatoes in stock

for 5 minutes. Add parsley and bring to a second boil. Reduce heat

and cook until everything is tender. Puree in a blender. Add

half-and-half, soy sauce, lemon juice and reheat; DO NOT BOIL.

Freezes well.