Ingredients:
1/2 cup finely chopped onions
1 stalk celery, including the leaves, chopped fine
1 carrots, grated coarse
2 tablespoons unsalted butter
2 cups chicken broth
1 pinch of crumbled dried rosemary
2 1/2 cups mashed potatoes
1 teaspoon white wine vinegar
2 tablespoons snipped fresh parsley leaves
salt & freshly ground black pepper
Directions:
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.
Servings: 4
Time preparation: 10 min.
Time total: 100 min.