"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
2 medium potatoes 1 medium-size onion 4 stalks celery with green leaves 2 Tbsp. Vegetable oil boiling water 1 small bay leaf 1/2 tsp. butter 2 to 3 cups milk chopped parsley for garnish
Peel and thinly slice potatoes, onion, and celery. Sauté for 3 to 5 minutes in hot vegetable oil. In a large pot, add enough boiling water to cover vegetables. Place bay leaf and salt in pot and boil vegetables until tender. Drain vegetables and reserve liquid. Mash vegetables into vegetable stock (optional), add butter. Thin soup with milk as desired; heat until warm. (Do not boil.) Ladle into soup bowls and sprinkle with chopped parsley. Makes 4 to 6 servings.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.