| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
St. Louis |
Soups, Vegetables, Main dish |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Celery; chopped |
| 1 |
c |
Onion; chopped |
| 1 |
|
Clove garlic; minced |
| 1/2 |
c |
Butter or Margarine |
| 1 1/4 |
c |
Potatoes; peeled & diced |
| 1/4 |
c |
Parsley; chopped |
| 4 |
c |
Broth; chicken |
| 1/4 |
ts |
Pepper; white |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Saute celery and onion in butter for 5 minutes or until tender. Add minced
garlic and saute another minute. Stir in potatoes, parsley and broth. Bring
to a boil. Cover and simmer for 20 minutes or until potatoes are tender.
Place half of mixture into blender and process for 45 seconds. Repeat with
remaining mixture. Stir in pepper and salt. Serve immediately.
(From "Open Door Cookbook," Open Door Animal Sanctuary, St. Louis, MO)
(MM'd by Nancy Hagfors - N.HAGFORS/GEnie)
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Dec
06, 1998, converted by MM_Buster v2.0l.
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