Instructions: Melt the butter in a large saucepan. Add the chopped onion and mix well.

Add beef broth, celery leaves, and potato. Bring to a boil, cover, and simmer for 30 minutes.

Puree the mixture in a blender. Return to the saucepan and blend in wine, vinegar, and sugar. Bring back to a boil and simmer for five minutes. Stir in the cream and parsley, and season to taste with salt and pepper.

Heat thoroughly but do not boil. Serve hot.

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