Yield: 6 servings
|5 larges||Onions, chopped|
|5 cups||Beef broth|
|1 large||Potato, peeled and chopped|
|1 cup||Dry white wine|
|1 cup||Light cream|
|1 teaspoon||Minced parsley|
Melt butter in large saucepan. Add chopped onions and gently saute (about 10 minutes). Add beef broth, celery and potato. Bring to a boil. Cover and simmer for 30 minutes. Puree mixture in a blender.
Return to saucepan and add wine, vinegar and sugar. Bring to a boil and simmer 5 minutes. Stir in cream, parsley and pepper to taste.
Heat, being sure NOT to boil, as the cream will curdle.