Yield: 6 servings
|5 larges||Onions, chopped|
|5 cups||Beef Broth|
|½ cup||Celery Leaves, chopped|
|1 large||Potato, peeled and sliced|
|1 cup||Dry White Wine|
|1 tablespoon||Wine Vinegar|
|1 teaspoon||Granulated Sugar|
|1 cup||Light Cream|
|1 tablespoon||Parsley, minced|
|Salt And Pepper, to taste|
1. In a large heavy soup pot, cook th eonions in the butter over moderate heat, stirring constantly, until the onions are soft and translucent. Add the beef broth, celery and potato. Bring to a boil.
Lower the heat, cover, and let simmer for 20 mins.
2. Puree the soup in batches on a food processor or blender; return to soup pot. Stir in wine, vinegar and sugar. Bring to a boil. lower heat, cover, and let simmer for 5 mins.
3. Off the heat, stir in the cream, parsley and salt and pepper. Heat gently to serving temp., but do not boil. Ladle into soup bowls.
From the section on THE NATIONAL GRANGE OF THE ORDER OF PATRONS OF HUSBANDRY.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 04-05-95 (159) Fido: Cooking