| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Soups/stews, Vegetarian |
6 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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