Monday, September 1, 2008


~ unknown source

1 t. butter
1 large onion, chopped
2 celery stalks, chopped
5 c. chicken or vegetable broth
1 1/2 lb. potatoes, cut into 1-inch cubes
1/4 c. chopped fresh parsley
1/4 c. grated cheddar
1/4 t. ground white pepper

In large saucepan over medium heat, melt the margarine. Add the onions and celery and sauté, stirring frequently, until tender, about 10 minutes. Add stock or broth and potatoes, increase heat to med-high and bring to a boil. Reduce heat to low, cover, and simmer until the potatoes are tender when pierced with a fork, about 30 minutes. Remove from the heat, add chopped parsley, stir to mix well and let stand 5 minutes.

Strain the soup, reserving liquid, and transfer the vegetables to a food processor with the metal blade or to a blender. Add 1 cup of the reserved liquid to the vegetable mixture and process until smooth.

In the same saucepan over med-low heat, combine the puree, remaining reserved liquid, cheese, and pepper. Simmer, stirring frequently, until the cheese melts, about 5 minutes. Serve.

Makes about two quarts.

Notes: You don't have to peel the potatoes for this recipe. If you have some carrots or bell peppers that need to get used up, you can throw them in the pan with the celery and onions. Just remember that you may need to add more broth, depending on how much extra veggies you add. I often skip the cheese, as you don't really taste it. I've also added whipping cream that I had left from making mac & cheese or Italian sausage with bowties. If you have a hand blender, then skip all the straining steps and just pop the blender in the saucepan to puree everything. This freezes well. It will look weird as it thaws, but gets back to normal once it’s reheated.

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