4 tablespoons butter
1 stalk celery, sliced - plus leaves
½ onion, chopped
5 carrots, sliced
4 medium white potatoes, peeled and cubed
2 sprigs fresh parsley, coarsely chopped
5 cups chicken broth
1 cup LDF heavy cream
salt and pepper, to taste
Melt butter in a large saucepan or Dutch oven and saute the celery, onion and carrots until tender, about 20 minutes, add salt and pepper to taste. Add potatoes and parsley, toss until coated. Add broth, bring to a slow boil and cook until potatoes are soft. Remove from stove. Reserve ⅓ of the chopped veggies; puree remaining soup (broth and veggies) in a food processor or blender. Pour puree back into original pot, along with the reserved chopped veggies. Stir and add heavy cream, heating through. DO NOT BOIL. Serves 6-8.
Mooo News 2007
From www.recipezaar.com/47872 |
