| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Veg01 |
4 |
servings |
INGREDIENTS
| 4 |
c |
Celery; in 1" chunks |
| 3 |
c |
Potatoes; in 1" chunks |
| 4 |
c |
Water |
| 1 |
ts |
Salt |
| 1 |
c |
Minced onion |
| 1 |
c |
Celery; very finely minced |
| 1/4 |
ts |
Celery seeds |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Butter |
| 1 |
c |
Milk |
| 1/4 |
c |
Sour cream; or heavy cream |
|
|
White pepper; to taste |
INSTRUCTIONS
Bring celery and potato chunks, water, and salt to a boil in a
saucepan. Cook, covered, until soft. Puree in blender. Place in
kettle.
Saute onion with salt in butter until translucent. Add celery and
celery seed. Saute until tender. Add to first mixture.
Whisk milk, sour or heavy cream and white pepper into soup about 10
minutes before serving. Heat the soup gently - using a heat-absorber
plate under the kettle or a double boiler. Don't cook the soup. Serve
as soon as it's hot.
Recipe by: Mollie Katzen, "Moosewood Cookbook"
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