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2 tablespoon Butter
1 Carrot, Peeled & Chopped
1 stick Celery, Chopped
1 Leek, Chopped
3 stick Parsley, Chopped
1 large Onion, Diced
1 pound Potatoes, Peeled & Sliced
2 quart Beef Stock
1 dash Vinegar
2 tablespoon Parsley, Chopped
Heat the butter in a soup pot. Place the vegetables, parsley and onion in the pot and fry in the hot fat until onion becomes transparent. Add the potatoes and enough stock to cover all the vegetables. Add salt and pepper to taste, stir well and cook until potatoes are tender all the way through and almost done. Remove about a third of the potatoes from the pot. Mash the remaining two thirds and return to the pot for thickening the soup. Reheat. Test for seasoning, add just a hint of vinegar, garnish with the parsley and serve.
1 Carrot, Peeled & Chopped
1 stick Celery, Chopped
1 Leek, Chopped
3 stick Parsley, Chopped
1 large Onion, Diced
1 pound Potatoes, Peeled & Sliced
2 quart Beef Stock
1 dash Vinegar
2 tablespoon Parsley, Chopped
Heat the butter in a soup pot. Place the vegetables, parsley and onion in the pot and fry in the hot fat until onion becomes transparent. Add the potatoes and enough stock to cover all the vegetables. Add salt and pepper to taste, stir well and cook until potatoes are tender all the way through and almost done. Remove about a third of the potatoes from the pot. Mash the remaining two thirds and return to the pot for thickening the soup. Reheat. Test for seasoning, add just a hint of vinegar, garnish with the parsley and serve.