| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soup |
6 |
Servings |
INGREDIENTS
| 2 |
md |
Potatoes; chopped |
| 2 |
md |
Onions; chopped |
| 4 |
|
Ribs celery; chopped |
| 1 1/2 |
tb |
Butter |
|
|
Boiling water |
| 1/2 |
ts |
Salt |
| 1 |
sm |
Bay leaf |
| 2 |
tb |
Butter |
| 1 1/2 |
c |
Half and half |
|
|
Salt and pepper to taste |
| 1 |
ds |
Paprika |
| 1 |
ts |
Worcestershire |
INSTRUCTIONS
Saute onions and celery in butter until tender. Cover vegetables with
boiling water and add salt and bay leaf. Boil until potatoes are tender,
then put vegetables through ricer or blender, discarding bay leaf. Beat
into this mixture 2 tablespoons butter and thin to desired consistency with
Half and Half. Add salt and pepper to taset, paprika and Worcestershire.
Rich and creamy and so good on a cold day.
MRS DAVID HENDERSON (GRACE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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