Potage puree de pommes de terre

Yield: 6 Servings

Measure 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 \N Splash wine vinegar (optional)

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)



From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .

Similar recipes