2 onions, chopped
45 ml butter 3 tbsp
4 red potatoes, diced
15 ml chives, chopped 1 tbsp
45 ml fresh parsley, chopped 3 tbsp
4 celery stalks, chopped
2 carrots, sliced
5 ml salt 1 tsp
1 ml paprika 1/4 tsp
375 ml boiling water 1 1/2 cup
60 ml butter 4 tbsp
5 ml salt 1 tsp
1 ml pepper 1/4 tsp
1 L milk 4 cup
2 chicken bouillon cubes
In a large saucepan; saute onion in 3 tablespoons (45 ml) butter until golden. Add potatoes, chives, parsley, celery, carrots, salt, paprika and boiling water; bring to boil and simmer until vegetables are tender, about 20 minutes. Drain. Puree mixture by pressing through a sieve or using a blender. Melt 4 tablespoons (60 ml) butter in the same saucepan. Blend in flour and let mixture bubble. Remove from heat and add milk and bouillon cubes. Cook over medium heat, stirring constantly until thick and smooth. Season with salt and pepper. Add vegetable puree and heat through. To serve cold, thin slightly with more milk, chill and garnish with chopped chives.
Serves 8