- 1 tb Butter
- 1 md Onion, chopped
- 2 c Chicken stock
- 2 c Milk
- 2 tb Grated fresh celery
- 1/4 ts Pepper
- 2 c Chopped celery
- 2 md Potatoes, chopped
- 1 t Fresh dill or parsley
- 2 tb Grated fresh carrots
- 1/2 ts Salt
Melt butter in a large pot.
Add chopped celery, onion and potatoes.
Cover pot and stew vegetables over low heat for 10 minutes without browning.
Add stock and herbs; cook vegetables until soft, about 30 minutes.
Puree the mixture in a blender.
Stir in milk and adjust seasonings.
Toss in grated carrot and celery. Reheat to just below the boiling point.
Serve with fresh bread.
