COLD CELERY POTATO SOUP
Serves 8-10
3 C celery, sliced
1 C onion, sliced
2 Tbsp butter
3 C chicken stock
2 C water
1 tsp salt
½ tsp dried tarragon
½ tsp chervil
½ tsp summer savory
3 C potatoes, peeled and diced
½ C milk or cream
Fresh tarragon, chopped (for garnish)
Sauté celery and onion slowly in butter for 10 minutes, add chicken stock and water, salt, tarragon, chervil, and summer savory, and allow to simmer for a few minutes. Add potatoes, and simmer 25 minutes or until potatoes are soft. Cool slightly, then blend in blender and pureé for 30 seconds. Pour mixture into a bowl, stir in milk or cream, let cool, and chill. "Serve in chilled bowls. Sprinkle each serving with chopped fresh tarragon."
No comments:
Post a Comment