Vegetable potage

7 Servings

Ingredients

QuantityIngredient
5cupsWater
2cupsChopped peeled celeriac
cupSliced carrot
cupDiced onion
1cupDiced peeled potato
1cupGranny Smith apple; chopped (1 large apple)
1cupLeek; sliced
½cupJerusalem artichokes; chopped and chopped
¾teaspoonSalt
3Thyme sprigs
2Garlic cloves
2Bay leaves

Directions

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