10 cups of water
1/2 cup of heavy cream
1/4 cup of butter
1/4 cup of chopped fresh parsley
3 cups of diced green onions (soup)
1 tablespoon of salt
6 medium-sized potatoes, peeled and cut into pieces
2 tablespoons of onion, cut into pieces
2 cloves of garlic, washed and cut into pieces
1 carrot, cut into pieces
1 celery stalk, cut into pieces
To taste, black pepper
10 cups of water
1/2 cup of heavy cream
1/4 cup of butter
1/4 cup of chopped fresh parsley
3 cups of diced green onions (soup)
1 tablespoon of salt
6 medium-sized potatoes, peeled and cut into pieces
2 tablespoons of onion, cut into pieces
2 cloves of garlic, washed and cut into pieces
1 carrot, cut into pieces
1 celery stalk, cut into pieces
To taste, black pepper
In a large pot, combine the water, all vegetables, salt, and black pepper
Cover and cook over low heat for 2 hours
Drain the vegetables, reserving the liquid
Blend the vegetables in a blender to obtain a puree
Add this puree to the reserved broth and mix
Add the butter and heavy cream, then reheat over low heat
Serve sprinkled with parsley and green onions.
