Ingredients
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1 cup celery, chopped
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1 cup onion, cut into wedges and broken apart
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1 tablespoon oil
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6 cups homemade beef stock (really it is not worth making this recipe unless you have your own stock to use)
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2 cups potatoes, cubed
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2 cups carrots, sliced in chunks
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1 cup parsley, finely chopped
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1 cup cream
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1 cup parmesan cheese, grated
Instructions
- in a large pot, brown the onions and celery in the oil.
- add all the other ingredients (except cream and cheese).
- bring to a boil.
- reduce to a simmer, and cook for 20 minutes or until the potatoes are done.
- if you prefer a creamy soup to a clear one, add the cream now and let it cook in for 5 minutes.
- serve with a little parmesan cheese on top.