| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Dutch |
Soups & ste, Vegetables |
7 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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).
Recipe by: Cooking Light, September 1997, page 76
Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller
<schuller@ix.netcom.com> on Sep 08, 1997
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