Continuing the Kuko kitchen legacy … an absolutely delicious soup in its simplicity.
- Celery, chopped
- 2 big onions, chopped
- garlic, crushed
- chicken stock
- dash of cream
- 1 boiled potato (optional) for a thicker soup
- 1 tsp sugar
- salt, pepper
- 1 tbsp port wine
- In olive oil, saute the celery, onion and garlic. If using the potato, add. Cool. Blend. Strain.
- Return to heat with the stock mixed in. As it simmers, add the cream, sugar. Season with salt and pepper.
- Take off the heat and swirl in the port or whatever wine is on hand.
Pix off the web, with thanks.