vas@lzaz.UUCP (V.SNYDER) (11/13/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE VEG-SOUP-1 SPV "3 Dec 85" 1986 .RZ "WINTER VEGETABLE SOUP" "A rich vegetable soup for cold weather" I submitted this recipe to a local paper for a cooking contest a few winters back. The recipe won an honorable mention in the Staten Island Advance. I make it at least twice a winter. It is very rich, and something my family looks forward to. .IH "Serves 4" .IG "1" "leek," chopped .IG "1" "large onion," chopped .IG "4" "carrots," chopped .IG "1 bunch" "watercress," chopped .IG "\(12 lb" "butter" "200 g" .IG "1" "large blanched tomato," chopped .IG "4" "celery stalks," chopped .IG "\(12 cup" "fresh mushrooms," "30 g" sliced .IG "\(12 cup" "heavy cream" "125 ml" .IG "" "salt" .IG "" "black pepper" .IG "" "white pepper" .PH .SK 1 In a large saucepan, combine the butter, leeks, carrots, onions, celery, and spices. Cover with water and simmer until the vegetables are tender. .SK 2 When vegetables are tender, place \(34 of the contents of the saucepan into a blender and puree until creamy. Pour contents back into the saucepan. .SK 3 Add cream, chopped tomatoes, mushrooms, and watercress. Season to taste with salt, black pepper, and white pepper. Simmer for 10 more minutes. Serve with french crusty bread and enjoy! .SH RATING .I Difficulty: easy. .I Time: 10 minutes preparation, 45 minutes cooking. .I Precision: no need to measure. .WR V. Snyder AT&T Information Systems, Lincroft NJ ihnp4!lzaz!vas