Serves 4-6 

1  tablespoon olive oil

½  cup finely chopped onion

1  tablespoon finely chopped cilantro

6   cups water

3   large Yukon Gold or other boiling potatoes, peeled, rough chunks

2   tablespoons finely chopped parsley

2   tablespoons butter

3   cups chopped tender young lettuce, Boston lettuce, or green leaf or your favorite

3   hard boiled eggs, shelled and chopped 

In a 4-quart soup pot, heat the olive oil and fry the onion until it is soft and glassy.  Add the cilantro, water and potatoes.  Cover and bring to a boil.  Reduce the heat to medium-low and simmer until the potatoes are very tender, about 25 minutes.  When the potatoes are very tender, puree the contents of the pot.  Add the parsley, lettuce, butter, to the pot. Recover and return to a boil.  Lower the heat again and simmer 10 minutes more.  Serve with a garnish of chopped egg.