A Creamy Soup
From noir 16 years ago
- 60 minutes to make
- Serves 8
It's a nice brothy soup with a hint of sweet flavor thanks to cloves and a touch of brandy. The original recipe from the 1940's called for *chestnuts*, but at times I know they aren't easy to come by unless it is Holiday time, so they are replaced with Potatoes. Read more It is a favorite! :) See less
Ingredients
- 1 small onion shopping list
- 2 carrots, peeled (about 1 cup) shopping list
- 2 stalks celery (about 1 cup) shopping list
- 1 tablespoon olive oil shopping list
- 2 cups potatoes, peeled and chopped/ or 2 cups peeled chestnuts shopping list
- 6 sprigs of parsley shopping list
- 3 whole cloves shopping list
- 1 tablespoon salt (optional) shopping list
- 2 quarts chicken stock shopping list
- 1/2 cup half and half shopping list
- 2 tablespoons brandy shopping list
- pepper to taste shopping list
- parmesan cheese for garnish shopping list
How to make it
- Coarsely chop the vegetables.
- Heat the olive oil in the bottom of a stock pot.
- Sauté the vegetables in the olive oil until brown. About 10 minutes.
- Add the stock, potatoes, parsley, wholes cloves, pepper to taste, and salt. You can omit the salt if the chicken broth is salty enough.
- Simmer the soup for one hour or until the vegetables are tender.
- Break up the vegetables with an old-fashioned potato masher. Just mash them right in the pot with the broth.
- Add the cream and brandy.
- Heat through.
- Serve hot with a sprinkling of Parmesan cheese.
pink
shuga
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