1 1/2 c. cubed raw potatoes
1 sm. onion, chopped
2 tsp. instant chicken broth (dry), 4 cubes
4 c. water
1 egg
1 c. chopped fresh parsley
2 tbsp. butter

Use a 3 quart saucepan. Combine potatoes, onion, chicken broth and water. Cook until vegetables are tender. Put hot ingredients and raw egg in the blender. Blend till smooth. Add parsley. Put blender speed to chop and blend only till parsley is in small pieces (hot pureed). Add butter. Put back in saucepan. Heat only to serving temperature.