Potage puree de pommes de terre
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Chopped leeks (white part) (or more; up to 4 cups) |
| 1 | cup | Peeled; diced celery |
| 4 | cups | Peeled & cubed potatoes (or up to 5 cups potatoes) |
| 6 | cups | Water |
| 1 | cup | Cooked brown rice |
| ¼ | teaspoon | Pepper |
| 2 | teaspoons | Veggie bouillon |
| ½ | teaspoon | Salt or to taste |
| 1 | Splash wine vinegar (optional) | |
Directions
Date: Sat, 02 Mar 1996 07:46:00 GMT From: gemini@... (Georgette & Dave Burnside) In a 4-qt. soup pot over medium heat, saute leeks, celery and potatoes in a little water for 5 to 7 min. Add more water as needed to prevent sticking.
Add the 6 cups of water, salt & pepper. Bring to a boil, lower heat and simmer potatoes are very soft, about 15 min. Add cooked rice and heat through. Puree soup 2 to 3 cups at a time in a blender or food processor until very smooth. Return to soup pot and rewarm if needed.
From: the January 1993 issue of Vegetarian Times FROM: JANICE MESSALI (SWSH14B)
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