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Categories:Viewed: 50 - Published at: 5 years ago
Ingredients
- 4 Tbsp. butter
- 1 onion, chopped
- 4 carrots, sliced
- 1 stalk celery with leaves, chopped
- 2 medium potatoes, peeled and diced
- 2 sprigs parsley
- 5 c. chicken stock or canned broth
- 1 c. heavy cream
- salt
- pepper
Method
- Melt the butter in a large pot.
- Add the onion, carrots and celery; cook for 10 to 15 minutes, stirring from time to time. Add the potatoes and parsley; stir until coated.
- Stir in the stock; cook, partially uncovered, until the potatoes are tender, about 20 minutes.
- Put through a strainer, or puree in a blender or food processor.
- Return to the pot.
- Stir in the cream.
- Add salt and pepper to taste.
- Reheat without boiling.
- Serve hot or cold.
