Pureed Vegetable Soup II


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


Melt butter in soup kettle and saute 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.


Serves 4-6


Leave a Comment