Potage de legumes au vermicelli
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Virgin Olive Oil |
| ½ | teaspoon | Unsalted Butter |
| 1 | About 3 Oz Leek, Trim Of Damaged Leaves, Clean -- cut in 1/2\" pieces | |
| 1 | medium | Onion, (About 4 Oz) Peeled coarsely chopped |
| 2 | About 4 Oz Carrots, Peeled cut in 1/2\" pieces | |
| 1 | About 4 Oz Zucchini, Trimmed cut in 3/4\" pieces | |
| 4 | About 4 Oz Mushrooms -- coarsely chopped | |
| 1 | About 6 Oz Yam, Peeled -- cut in 1/2\" pieces | |
| 7 | cups | Water |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Black Pepper -- freshly ground |
| 1 | cup | Vermicelli, Angel Hair/Very Thin Noodles |
Directions
1. Heat the oil and butter in a saucepan. When hot, add the leeks and onions and saute for 2 mins. Then add the carrots, zucchini, mushrooms and yams, and mix well. Add the water, salt and pepper.
2. Bring to a boil, reduce the heat and boil gently for about 12 mins.
3. Add the pasta, bring back to the boil and cook, covered, for about 4 mins. Serve. Makes 6 servings (8 cups).
Recipe By : Jacques Pepin Today's Gourmet - ISBN 0-912333-07-3 From: Dan Klepach Date: 09-11-95 (14:01) (159) Fido: Cooking