Potato Soup
Tracey
I kinda made things up as I went along, so the quantities aren't exact.
1 large white onion sliced (sauteed in olive oil for 10 minutes) in a large stock pot
meanwhile finish peeling 4 lbs of russet potatoes and chop into small cubes (1/2inch).
Also chop 1 head of garlic, and 4 or 5 parsnips.
After the onion has cooked, pour in 3 small cans of vegetable stock, the potatoes, garlic, parsnips, and a couple of bay leaves. Bring to a boil and then simmer for about 20 minutes.
While this is happening, chop a couple of carrots and a few celery ribs, and throw into the pot.
Once the potatoes are easily mashable, turn off the heat, discard the bay leaves, and puree the soup in a blender. Return it to the pot and add a little sherry, salt and fresh cracked pepper to taste. Heat again to allow the sherry to blend, and serve with chopped green onion and asiago cheese as garnish.