| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Cyberealm, Soups |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
md |
Onion, chopped |
| 2 |
c |
Chicken stock |
| 2 |
c |
Milk |
| 2 |
tb |
Grated fresh celery |
| 1/4 |
ts |
Pepper |
| 2 |
c |
Chopped celery |
| 2 |
md |
Potatoes, chopped |
| 1 |
ts |
Fresh dill or parsley |
| 2 |
tb |
Grated fresh carrots |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Melt butter in a large pot. Add chopped celery, onion and potatoes.
Cover pot and stew vegetables over low heat for 10 minutes without
browning. Add stock and herbs; cook vegetables until soft, about 30
minutes. Puree the mixture in a blender. Stir in milk and adjust
seasonings. Toss in grated carrot and celery. Reheat to just below
the boiling point. Serve with fresh bread.
Source: The warped mind of Linda Fields
Originally posted 9/25/92
Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
315-786-1120
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
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