Creamy Sieved Potato Celery Soup With Parsley

Ingredients

• 2 lbs potatoes
• 1/2 stick celery or outer stalks
• 1 large Spanish onion
• 1 pint milk
• 1 oz butter
• 1 heaped tbsp finely chopped parsley
• pepper and salt to taste

Method

1. 1 Peel, wash, and cut potatoes into pieces. Peel and chop onion roughly. Prepare and cut celery into small pieces.
2. 2 Cook vegetables in 8 pints water until quite soft. Rub through a sieve and return fluid to saucepan.
3. 3 Add milk, butter, and seasoning. Boil soup up again; add more water if too thick.
4. 4 Mix in parsley just before serving.