Cream Of Potato Soup
|Water||3 Cup (48 tbs)|
|Potatoes||3 Cup (48 tbs), peeled and diced|
|Condensed milk||2 Cup (32 tbs)|
|Celery salt||1⁄2 Teaspoon|
|Parsley||1 Tablespoon, chopped|
In a large saucepan, combine water, potatoes and onion.
Cook until vegetables are tender.
Strain vegetables, reserving 2 cups (500 mL) cooking liquid.
Pass vegetables through a sieve in order to obtain 2 cups (500 mL) pulp.
In a double boiler, melt butter.
Sprinkle with flour.
Mix until well blended.
Slowly fold in milk and reserved cooking liquid.
Simmer until mixture thickens.
Add vegetable pulp, stirring constantly.
Season to taste with salt and pepper.
Decorate with croutons.