Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 lg Onions, chopped 1 tb Wine Vinegar
4 tb Butter 1 ts Granulated Sugar
5 c Beef Broth 1 c Light Cream
1/2 c Celery Leaves, chopped 1 tb Parsley, minced
1 lg Potato, peeled and sliced Salt And Pepper, to taste
1 c Dry White Wine

1. In a large heavy soup pot, cook th eonions in the butter over
moderate heat, stirring constantly, until the onions are soft and
translucent. Add the beef broth, celery and potato. Bring to a boil.
Lower the heat, cover, and let simmer for 20 mins.

2. Puree the soup in batches on a food processor or blender; return
to soup pot. Stir in wine, vinegar and sugar. Bring to a boil. lower
heat, cover, and let simmer for 5 mins.

3. Off the heat, stir in the cream, parsley and salt and pepper. Heat
gently to serving temp., but do not boil. Ladle into soup bowls.

From the section on THE NATIONAL GRANGE OF THE ORDER OF PATRONS OF
HUSBANDRY.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6

From: Dan Klepach Date: 04-05-95 (159) Fido:
Cooking

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