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See below ingredients and instructions of the recipe
1 tb Butter 2 c Chopped celery
1 md Onion, chopped 2 md Potatoes, chopped
2 c Chicken stock 1 ts Fresh dill or parsley
2 c Milk 2 tb Grated fresh carrots
2 tb Grated fresh celery 1/2 ts Salt
1/4 ts Pepper
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.
Source: The warped mind of Linda Fields Originally posted 9/25/92
Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
315-786-1120
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

English celebrity chef also known as The Naked Chef. BBC food television shows.

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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