POTATO AND PARSLEY SOUP

Steps:

• Quarter the potatoes lengthwise and thinly slice. Chop the celery fine or, if using parsley root, grate.
• Melt the oil(or butter) in a soup pot and add the potatoes, celery, onion, and bay leaves.
• Cook over medium heat for 5-7 minutes, stirring occasionally. Raise the heat, add the wine, and let it reduce until syrupy. Add 1 1/2 cups parsley, 1 1/2 teaspoons salt, and the water; bring to a boil.
• Lower the heat and simmer, partially covered, until the potatoes have broken apart, about 30 minutes.
• Stir in the cream and remaining parsley and heat through.
• Taste and season with more salt if needed. Add the pepper. Remove the bay leaves and serve.
• Enjoy!
• Variations:.
• Roast 2 heads garlic(with skin left on) that have been rubbed with olive oil, covered with foil(and add a little water to the pan), in a 350*F. oven for 45 minutes. Remove skins and add with the onions and potatoes. You may run the soup through a food mill if desired.
• or.
• Boil 1 bunch greens(mustard greens are especially good) 10-15 minutes, drain, coarsely chop, and add to soup with 2-3 pinches of red pepper flakes. Serve with a few shavings of Parmesan cheese.