Yield: 7 Servings
| Measure | Ingredient |
|---|---|
| 5 cups | Water |
| 2 cups | Chopped peeled celeriac |
| 1½ cup | Sliced carrot |
| 1¼ cup | Diced onion |
| 1 cup | Diced peeled potato |
| 1 cup | Granny Smith apple; chopped (1 large apple) |
| 1 cup | Leek; sliced |
| ½ cup | Jerusalem artichokes; chopped and chopped |
| ¾ teaspoon | Salt |
| 3 \N | Thyme sprigs |
| 2 \N | Garlic cloves |
| 2 \N | Bay leaves |
Combine all ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until vegetables are tender. Discard thyme and bay leaves. Place vegetable mixture in a blender in 2 batches; process until smooth (serving size: 1 cup).
Recipe by: Cooking Light, September 1997, page 76 Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller <schuller@...> on Sep 08, 1997