Ingredients
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1/2 cup finely chopped onion
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1 stalk celery, including the leaves, chopped fine
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2 tablespoons unsalted butter
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2 cups chicken broth
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1 pinch of crumbled dried rosemary
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2 1/2 cups mashed potatoes
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1 teaspoon white wine vinegar
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2 tablespoons snipped fresh parsley leaves
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salt & freshly ground black pepper
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1 carrot, grated coarse
Instructions
- In a large saucepan cook the onion, celery, and carrot in butter over medium-low heat, stirring, until the vegetables are tender.
- Stir in the broth and rosemary, and bring to boiling.
- Whisk in the potatoes, a little at a time, bring the soup to a boil again, stirring, and add the vinegar, parsley, and season with salt and pepper to taste.