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.


(Serves 4)


  1. In a large saucepan, combine the butter, leeks, carrots, onions, celery, and spices. Cover with water and simmer until the vegetables are tender.
  2. 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.
  3. 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!


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


V. Snyder 
AT&T Information Systems, Lincroft NJ 
Recipe last modified: 3 Dec 85

Original header

Path: decwrl!reid
From: vas@lzaz.UUCP (V.SNYDER)
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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