| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Soups, Cream |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Diced raw potatoes |
| 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Onion; chopped |
| 1 |
c |
Water |
| 2 |
c |
Chicken broth |
| 2 |
c |
Milk; scalded |
| 3 |
tb |
Butter |
| 1 |
c |
Sour cream |
| 1 |
tb |
Flour |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Combine the water and broth and in it cook the potatoes, celery and onion
in a covered pan until very tender. Do not drain. Press it through a sieve.
Add milk and butter. Mix sour cream with flour until smooth. Add to soup,
and cook stirring constantly, until thickened. Season to taste with salt
and pepper. Serves 6.
Source: 1001 Dairy Dishes from the Sealtest Kitchens, 1963, p.19
Formatted for MasterCook by Mardi Desjardins, July 14, 1997
Posted to MC-Recipe Digest V1 #674 by Mardi Desjardins
<amdesjar@mb.sympatico.ca> on Jul 15, 1997
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