Food
Pureed Vegetable Soup II
By Yankee Magazine|Sep 05 2007|
For a chunky soup, serve without pureeing.
Yield
Serves 4-6
Ingredients
1 tablespoon butter
1 onion, peeled and chopped
1 stalk celery, sliced
3 potatoes, peeled and sliced
2 carrots, peeled and sliced
2 tablespoons chopped parsley
5 cups chicken or beef stock
Salt and pepper to taste
Chopped parsley
Instructions
Melt butter in soup kettle and sauté onion and celery until tender. Add remaining vegetables, parsley, and stock; bring to a boil, reduce heat and simmer, partially covered, 20 minutes or until vegetables are tender. Puree in food mill, reheat, and season with salt and pepper. Garnish with chopped parsley.
