Title: Mashed-Potato Soup
Categories: November 19
Yield: 1 servings

1/2 c Minced onion
1 sm Rib celery including the
-leaves; chopped fine
1 Carrot; grated coarse
2 tb Unsalted butter
2 c Chicken broth
A scant 1/4 teaspoon
-crumbled dried
; rosemary
2 1/2 c Mashed potatoes
1 ts White-wine vinegar
1/3 c Minced fresh parsley leaves

In a large saucepan cook the onion, the celery, and the carrot in the
butter over moderately low heat, stirring, until the vegetables are tender,
stir in the broth and the rosemary, and bring the mixture to a boil. Whisk
in the potatoes, a little at a time, bring the soup to a boil, whisking,
and stir in the vinegar, the parsley, and salt and pepper to taste.

Makes about 4 1/2 cups, serving 4 to 6.

Gourmet November 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.