"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
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.
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