1/4 cup butter
5 large onions diced
5 cups beef broth
1/2 cup celery leaves
1 large potato sliced
1 cup dry white wine
1 tablespoon vinegar
2 teaspoons sugar
1 cup light cream
1 tablespoon minced parsley
Salt and pepper to taste (1 teaspoons and 1/4 teaspoon coarse black pepper)
Melt butter in saucepan and saute onions. Add beef broth, celery leaves and potato. Bring to boil. Cover and simmer for 30 minutes. Puree mixture. Return to saucepan and blend in wine, vinegar and sugar. Bring to boiling simmer for 5 minutes. Stir in cream, parsley and salt and pepper to taste.
Heat thoroughly but do not boil.
Serves 6 to 8
This is very good with a toasted to crip french bread, buttered in the bottom of a large bowl.
I do so miss thee Americans watching over 1600 Pennsylvania Avenue.
agtG
