| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Leek |
| 1 |
md |
Red onion |
| 1 |
lg |
Turnip; (more would be good) |
| 2 |
|
White potatoes |
| 1 |
|
Sweet potato |
| 1 |
tb |
Fresh chopped rosemary |
| 2 |
qt |
Vegetable stock and/or water |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Cut off dark green tops from leeks, rinse very thoroughly, and dice. Chop
onion, and saute leeks and onion in the bottom of a large soup pot in a
little water until soft. Peel and dice turnips and potatoes, and add to
soup pot. Add a little stock and stew for 5 minutes, stirring gently. Add
the rest of the stock and the rosemary, and simmer for 15 minutes, or until
the potatoes are fully cooked. Puree about half of the soup in a food
processor or blender, and return to the pot. Season to taste with salt and
pepper, reheat, and serve.
kwvegan
Posted to fatfree digest V97 #282 by ASconyers@aol.com on Dec 2, 1997
A Message from our Provider:
“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”