| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
German |
Soups |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Butter or lard |
| 1 |
|
Carrot, peeled & chopped |
| 1 |
|
Stalk celery, chopped |
| 1 |
|
Leek, cleaned & chopped |
| 3 |
|
Sprigs parsley, chopped |
| 1 |
|
Onion, diced |
| 1 |
lb |
Potatoes, peel wash & slice |
| 2 |
qt |
Beef stock, or less |
|
|
Salt & pepper to taste |
|
|
Splash of vinegar |
| 2 |
T |
Chopped parsley |
INSTRUCTIONS
Heat the butter or lard in a 4 qt. soup pot. Place the vegetables,
parsley and onion in the pot and fry in the hot fat until onion
becomes transparent. Add the potatoes and enough stock to cover all
the vegetables. Add salt and pepper to taste, stir well and cook until
potatoes are tender all the way through and almost done. Remove about
a third of the potatoes from the pot. Mash the remaining two-thirds
and return to the pot for thickening the soup. Reheat the soup. Test
for seasoning, add just a hint of vinegar, garnish with the 2 tb.
chopped parsley and serve. From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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