| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | French | 1 | Servings | |
INGREDIENTS
| 3 | T | Butter |
| 2 | Carrots, sliced | |
| 3 | Leeks, cut in 1" pieces or | |
| 6 – 8 scallions I prefer | ||
| leeks | ||
| 2 | c | Chopped cabbage |
| 2 | Stalks celery, sliced | |
| 1 | t | Salt |
| 1 1/2 | t | Sugar |
| 4 | c | Water |
| 3 | c | Vegetable broth, I use a |
| vegetable bouillon | ||
| powder | ||
| 1 | c | COOKED dried navy beans |
| drained | ||
| 2 | Potatoes, sliced | |
| 1/2 | c | Frozen peas |
| Shredded Swiss cheese |
INSTRUCTIONS
(Best made dairy because the cheese is fabulous on top!) In saucepan, combine butter, carrots, leeks, cabbage, celery, salt, and sugar. Cover and cook over low flame for 30 minutes. Add water and vegetable broth. Bring to boil. Add beans, potatoes, and peas. Cover and simmer for 45 minutes. Remove vegetables and puree in blender. Mix with liquid and correct seasoning. Serve with shredded cheese. Freezes well. Serves 8 - 10. Posted to JEWISH-FOOD digest V96 #85 Date: Mon, 25 Nov 1996 11:36:33 -0500 (EST) From: Paula Miller Jacobson <paulaj@erols.com>
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