| 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 <[email protected]> on Sep 08, 1997
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