Celery and Potato Soup
Esthar Vaughn Cooks
Celery and Potato Soup
Esthar Vaughn Cooks
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1 small onion, sliced thin 1 tablespoon vegetable oil 5 cups thinly sliced celery (about 8 ribs) 1/2 pound boiling potatoes, peeled, cut into 1/2 inch dice (keep in cold water) 1 cup chicken stock or caned chicken broth 1/2 teaspoon dried thyme, crumbled Directions: In a kettle cook the onion in the oil over moderate heat, stirring occasionally, until it is golden. Stir in the celery, the potatoes (drained), the stock, the thyme, 3 cups water, and salt and pepper to taste, bring the liquid to a boil, and simmer the mixture for 30 to 35 minutes, or until the vegetables are very tender. In a food processor coarsely purée the soup in batches, transferring it to a large saucepan, and heat it over moderately high heat, stirring occasionally, until it is hot. Alternatively the soup may be puréed in a blender to achieve a smoother consistency. Serves 6. |