1-2 Tbsp olive oil
1 medium onion, chopped
1 cloves garlic, chopped
1 quart chicken or veggie stock
1 large russet potato, peeled and cut into chunks
handfull parsley
Heat oil. Add onion. Cook till soft. Add garlic. After a minute, add other ingredients and bring to a boil. Cook about 20 minutes, till celery is soft but not mushy. Take 2 slotted spoonfuls out. Puree soup. Add back reserved celery.
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