Vegetable potage

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

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