Title: Vegetable Potage
Categories: Soup Vegetable
Yield: 7 Servings

5	c	Water
2	c	Chopped peeled celeriac
1 1/2	c	Sliced carrot
1 1/4	c	Diced onion
1	c	Diced peeled potato
1	c	Granny smith apple; chopped
		(1 large apple)
1	c	Leek; sliced
1/2	c	Jerusalem artichokes
		Chopped and chopped
3/4	ts	Salt
3		Thyme sprigs
2		Garlic cloves
2		Bay leaves

1. Combine all ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until vegetables are tender. Discard thyme and bay leaves. Place vegetable mixture in a blender in 2 batches; process until smooth (serving size: 1 cup).

Posted to MM-Recipes Digest V4 #3

Recipe by: Cooking Light, September 1997, page 76

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