Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in large 2-3 quart pot, bring broth to boiling. add onions, potatoes and tomatoes. reduce heat. simmer until vegetables are tender. puree the vegetables in blender, processing smll amounts ata time, or puree in food processor. whilevegetables are processing, add theflour. process until flour isblended in smoothly. return soup to pot. bring to boiling, cook, stirring utnil thickened. add salt, oregano and pepper. stir in the cream. reheat slowly. do not boil. erve, garnished with chives. good served as a first course for a meal of roast beef and salad, or serve as a main course for lunch or supper along with crusty wheat or ry bread.

Target recipe: peel and slice potatoes. chop onions and celery. saute these ingredients in 1 1/2 tablespooons of butter. add boiling water, enough to cover. add salt and bay leaf. boil the veggies until the potatoes are tender. remove bay leaf. put them through a ricer or blender. beat into the potato mixture 2 tablespoons butter. thin the soup with your choice of milk, cream or chicken stock. add salt and pepper to taste. add worcestershire sauce. stir and bring to near boil. serve garnished with parsley and chives.