Recipe provided by Gayle B. Smith is from “The Joy of Cooking” by Irma S. Rombauer (Bobbs-Merrill Co., 1943 edition).
2 medium-sized potatoes, peeled and sliced
2 medium-sized onions, skinned and chopped
4 ribs celery, chopped
1/2 tsp. salt
2 tbls. butter
Rich milk or stock (preferably chicken stock) or both
1. Cover potatoes, onions and celery with boiling water and add salt. Boil the vegetables until the potatoes are tender. Put them through a ricer.
2. Beat butter into vegetable mixer. Thin soup to the desired consistency with milk or stock or both. Add, if required, salt and paprika.
3. Serve soup with chopped parsley.
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