Yield: 6 servings
|1 medium||Onion, chopped|
|2 cups||Chicken stock|
|2 tablespoons||Grated fresh celery|
|2 cups||Chopped celery|
|2 mediums||Potatoes, chopped|
|1 teaspoon||Fresh dill or parsley|
|2 tablespoons||Grated fresh carrots|
Melt butter in a large pot. Add chopped celery, onion and potatoes.
Cover pot and stew vegetables over low heat for 10 minutes without browning. Add stock and herbs; cook vegetables until soft, about 30 minutes. Puree the mixture in a blender. Stir in milk and adjust seasonings. Toss in grated carrot and celery. Reheat to just below the boiling point. Serve with fresh bread.
Source: The warped mind of Linda Fields Originally posted 9/25/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120