Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 mediums | Potatoes; chopped |
| 1 medium | Onion; chopped |
| ½ teaspoon | Salt |
| 1 quart | Boiling water |
| ¼ teaspoon | White pepper |
| 1 \N | Stalk celery; chopped |
| 2 teaspoons | Parsley; chopped |
| 1 teaspoon | Caraway seed |
| 2 tablespoons | Butter or olive oil |
| 1 tablespoon | Flour |
Heat 1 tablespoon butter and add the onions and celery. Let sizzle in butter for 10 minutes. Add potato, cover and cook 2 minutes. Add the water and boil for one hour. Add more water if it evaporates. In a saucepan, melt the remaining butter, brown the flour in butter, add some potato liquid and cook until thickened. Combine with the potato mixture and serve hot, topped with croutons.
Posted to recipelu-digest by Eeyore <efalt@...> on Feb 25, 1998