Sunday, February 24, 2008
- 6 Tbl butter
- 1 large onion
- 1 cup chopped celery (including some leaves)
- 4 cups peeled, diced thin-skinned potatoes
- ¼ cup finely chopped parsley
- ½ tsp salt
- ¼ tsp freshly ground pepper
- 4 cups chicken stock or broth
- 1 cup heavy whipping cream
- 3 cups nonfat milk
- 3 Tbl cornstarch
- ¼ cup water
- Finely chopped parsley
- In a 5- to 6-quart pan, melt 4 Tbl of the butter over medium heat. Add onion and celery, and cook, stirring occasionally, until onion is very soft (about 15 minutes). Add potatoes, the ¼ cup parsley, ½ tsp salt, ¼ tsp of the pepper, and stock.
- Bring to a boil over high heat; reduce heat, cover, and simmer until potatoes are tender (about 30 minutes).
- Stir in heavy whipping cream and milk, and heat, covered, until steaming (do not boil).
- Stir together cornstarch and water, and add to soup. Continue cooking and stirring until soup boils and thickens. Season to taste with more salt and freshly ground pepper, if desired.
- Just before serving, pour soup into a tureen, float remaining 2 Tbl butter on top, and sprinkle with parsley.
Footnote: Serves 6 to 8.