2 Tbsp. olive oil
½ cup chopped onion
1 large clove garlic, crushed
½ cup celery, chopped
1 carrot, peeled and chopped
3 large potatoes, peeled and chopped
2 cups water
1 ½ cups grated Parmesan cheese
1 cup milk
1 tsp. salt
Ground white pepper to taste
½ cup cream
1 Tbsp. finely minced fresh parsley
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In a heavy saucepan, heat the oil over medium heat, add the onion and saute until soft but not brown.
Add the garlic, celery, carrots and potatoes and stir fry for one minute. Then add the water, bring to a full boil, then simmer for 20 minutes.
With a slotted spoon strain out all of the carrots, some of the celery, onion and potatoes. Set aside.
Stir in one cup of the cheese.
Puree the soup in a blender or food processor until fairly smooth. Return to the saucepan. Add the vegetables that you have set aside back into the pan.
Add the milk and season with the salt and pepper. Heat for 8 to 10 minutes stirring often, then remove the pan from heat and stir in the cream.
Sprinkle each serving with parsley and the remaining Parmesan cheese.
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