| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soups |
4 |
Servings |
INGREDIENTS
| 3 |
|
Potatoes peeled |
| 1 |
qt |
Milk |
| 2 |
|
Slices onion |
| 4 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Celery salt |
| 1/8 |
ts |
Pepper |
| 1 |
pn |
Pinch cayanne pepper |
| 1 |
tb |
Chopped parsley |
INSTRUCTIONS
Cook potatoes in boiling salted water until soft. Drain and push through
strainer or blend until fine. Scald milk with the onion then remove onion
and add the milk to the potatoes slowly. In a large pot melt the butter and
add next five ingredients. Stir in the potato mixture and simmer a few
minutes, then add parsley. Makes 4 or 5 cups.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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