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) |
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)