Title: Potage Puree De Pommes De Terre (Potato-Leek Soup)
Categories: Soup Vegetarian
Yield: 6 Servings

3	c	Chopped leeks (white part) (or more, up to 4 cups)
1	c	Peeled, diced celery
4	c	Peeled & cubed potatoes (or up to 5 cups potatoes)
6	c	Water
1	c	Cooked brown rice
1/4	ts	Pepper
2	ts	Veggie bouillon
1/2	ts	Salt or to taste
1		Splash wine vinegar (optional)

In a 4-qt. soup pot over medium heat, saute leeks, celery and potatoes in a little water for 5 to 7 min. Add more water as needed to prevent sticking. Add the 6 cups of water, salt & pepper. Bring to a boil, lower heat and simmer potatoes are very soft, about 15 min. Add cooked rice and heat through. Puree soup 2 to 3 cups at a time in a blender or food processor until very smooth. Return to soup pot and rewarm if needed.

From: the January 1993 issue of Vegetarian Times

FROM: JANICE MESSALI (SWSH14B)

previous

next