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Peel and chop the potatoes into very small cubes (0.5cm) and fry them in a pot with half of the butter until golden. This takes 10 - 15 minutes.
Put the fries potatoes into a small bowl or plate, grind some black pepper over them and set aside for garnish.
Finely chop the onion and fry in the same pot with the remaining butter.
Wash and roughly chop the parsley. Save a little for garnish, finely chop it and set it aside.
Put the chopped parsley into the pot with the cooked onions along with the boiling water and the salt.
Simmer for 4 minutes and puree in a blender. (Or use a hand blender directly in the pot.)
Mix the corn-starch and milk together in a jug or small bowl.
Return the puree to the pot and add the milk mixture.
Cook slowly until slightly thickened and the corn-starch is cooked.
Add the lemon juice and season to taste.
Ladle into serving bowls, add the fried potatoes and the extra chopped parsley to garnish.
Serve hot.
This is a great soup to make when there is a surplus of parsley in the garden. It is simple and delicous and the flavours all come together at the end. This is an entree size serving.