WINTER VEGETABLE SOUP

A rich vegetable soup for cold weather

I submitted this recipe to a local paper for a cooking contest a few winters back. The recipe won an honorable mention in the Staten Island Advance. I make it at least twice a winter. It is very rich, and something my family looks forward to.

Ingredients

(Serves 4)

1 leek, chopped
1 large onion, chopped
4 carrots, chopped
1 bunch watercress, chopped
200 g butter
1 large blanched tomato, chopped
4 celery stalks, chopped
30 g fresh mushrooms, sliced
125 ml heavy cream
salt
black pepper
white pepper

Procedure

In a large saucepan, combine the butter, leeks, carrots, onions, celery, and spices. Cover with water and simmer until the vegetables are tender.
When vegetables are tender, place 3/4 of the contents of the saucepan into a blender and puree until creamy. Pour contents back into the saucepan.
Add cream, chopped tomatoes, mushrooms, and watercress. Season to taste with salt, black pepper, and white pepper. Simmer for 10 more minutes. Serve with french crusty bread and enjoy!

Rating

Difficulty: easy.
Time: 10 minutes preparation, 45 minutes cooking.
Precision: no need to measure.

Contributor

 
V. Snyder 
AT&T Information Systems, Lincroft NJ 
ihnp4!lzaz!vas

Recipe last modified: 3 Dec 85

Original header

Path: decwrl!reid
From: vas@lzaz.UUCP (V.SNYDER)
Newsgroups: mod.recipes
Subject: RECIPE: Snydely's winter vegetable soup
Message-ID: <6358@decwrl.DEC.COM>
Date: 13 Nov 86 06:47:55 GMT
Sender: reid@decwrl.DEC.COM
Organization: AT&T Information Systems, Lincroft NJ
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Approved: reid@decwrl.UUCP

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