Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Onions, peeled and chopped
2 Carrots, peeled and chopped
3 tb Olive oil
1 lg Head of celery
2 Potatoes, unpeeled, scrubbed
-- and diced
1 1/2 l Water (2 1/2 pints) (or duck
-- stock, chicken stock)
Sea salt
Black peppercorns
Fresh parsley, chopped

Soften the onions and carrots in the olive oil in a heavy, covered
pan. Wash and scrape the celery sticks, split the main part of each
one vertically and cut it into 2.5 cm (1 in) lengths. Stir the celery
into the pan and leave it to steam-cook for 20-30 minutes over a low
heat to bring out the flavour. Add the washed and diced potatoes,
cover with the water, season with a little salt and a few black
peppercorns, bring to the boil and simmer for 20 minutes. Add the
chopped parsley and liquidize.

From: B.Allen, The soup book, M Papermac, ISBN 0-333-58224-1

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