vas@lzaz.UUCP (V.SNYDER) (12/03/85)
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 as it is very rich and something my family looks forward to. Ingredients: 1 chopped leek 1 large blanched tomato chopped 1 large chopped onion 4 stalks chopped celery 4 chopped carrots 1/2 c. sliced fresh mushrooms 1 bunch of chopped watercress 1/2 c. heavy cream 1/2 lb. butter dash of salt, white pepper and black pepper In a large saucepan, combine the butter, leeks, carrots, onions, celery, and spices. Cover with water and simmer until the vegetables are tender. When vegetables are tender, place 3/4 of the contents of the saucepan into a blender and puree until creamy. Pour contents back into the saucepan. Add cream, chopped tomatoes, mushrooms, watercress and simmer for 10 more minutes. Serve with french crusty bread and enjoy!