European Potato Soup
3 med. potatoes sliced
2 stalks of celery sliced
1 lg onion sliced thinly
2 carrots sliced
1 sprig parsley chopped
2 Qts. water
3 T. butter
1 T. flour
1 c light cream
salt and pepper to taste
Cover vegetables with water, add seasoning and cook until very tender. Force through a sieve. Heat butter until light brown but not burnt, stir in the flour and let it cook until it bubbles and is well blended. Gradually add hot cream to the flour mixture and let it simmer just below the boiling point until mixture is smooth and thick. Add to strained vegetables and let simmer until smooth and thickened. Sprinkle with parsley and serve with Egg Barley.
This recipe will be in the menu pull down under Eggs.
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