Potatoe Leave Cream Of Celery Soup

Potatoe Leave Cream Of Celery Soup

Ingredients:
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1/2 cup butter
1 large onion
1 bunch celery
6 medium baking potatoes
5 bay leaves
salt & pepper
half-and-half

Directions:
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Melt the butter in the bottom of an 8-quart pot. Slice the onion (I
usually cut it in half, then slices the halves) and toss it in to cook.
Stir it around every once in a while. Slice the celery, including
leaves, but discarding the bottom inch or two (the very white part).
Toss the celery in with the onion. Stir it around while peeling the
potatoes. Peel the potatoes and cut them into bite/boiling-sized chunks
(at least eighths). When the onions are soft, toss in the potatoes.
Cover with water - use as little as possible, just enough to come to
near the top of the vegetables.
Put in some salt and some pepper. Put in the five bay leaves. Boil on
medium-high for 30 minutes (turn down to medium if it boils over too
much) or until potatoes come apart when pierced with a fork.
Take out the bay leaves. Put the cooked vegetables, with some of the
water, into a blender (fill the container about to half). Pour in a
splash of half-and-half. Blend on the highest setting until very
smooth. Pour that out and repeat until all the vegetables have been
(3 of 25) [12/17/1999 12:03:40 PM]
COLLECTION: Diverse Soups
blended. Add salt and pepper to taste when eating - be careful, you can
add salt to this pretty much endlessly.
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From: jagordon@agsm.ucla.edu
CREAM OF VEGETABLE SOUP
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