| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Soups, Vegetarian |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Margarine |
| 2 |
md |
Onions,chopped |
| 2 |
md |
Carrots,diced |
| 1 |
lg |
Celery stalk,diced |
|
|
Handful of celery leaves |
| 6 |
c |
Diced sweet potatoes (1/2") |
| 2 |
|
Bay leaves |
| 1/4 |
ts |
Dried thyme |
| 1/4 |
ts |
Ground nutmeg |
| 1 |
c |
Soy milk,or as needed |
|
|
Salt to taste |
|
|
Fresh ground pepper to taste |
INSTRUCTIONS
Heat the margarine in a large pot. Add the onions, carrots and celery
and saute over low heat until the onions are golden. Add the celery
leaves and sweet potato dice. Just add enough water to cover all but
about one inch of the vegetables.
Bring to a boil, then stir in the bay leaves and seasonings. Simmer
over moderate heat until the sweet potatoes and vegetables are
tender, about 20 minutes.
With a slotted spoon, remove about half of the solid ingredients and
transfer to a food processor along with about one-half of the cooking
liquid.
Process until smoothly pureed, then stir back into the soup pot.
Add the soy milk as needed to achieve a slightly thick consistency.
Season to taste with salt and pepper. Simmer over very low heat for
another 10 to 15 minutes.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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