Yield: 1 servings
|½ cup||Minced onion|
|1 small||Rib celery including the leaves; chopped fine|
|1||Carrot; grated coarse|
|2 tablespoons||Unsalted butter|
|2 cups||Chicken broth|
|A scant 1/4 teaspoon crumbled dried|
|2½ cup||Mashed potatoes|
|1 teaspoon||White-wine vinegar|
|⅓ cup||Minced fresh parsley leaves|
In a large saucepan cook the onion, the celery, and the carrot in the butter over moderately low heat, stirring, until the vegetables are tender, stir in the broth and the rosemary, and bring the mixture to a boil. Whisk in the potatoes, a little at a time, bring the soup to a boil, whisking, and stir in the vinegar, the parsley, and salt and pepper to taste.
Makes about 4½ cups, serving 4 to 6.
Gourmet November 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.