WINTER VEGETABLE SOUP

Servings: 4
Ingredients:

1    Leek, chopped                       4    Celery stalks,
1 lg Onion, chopped                           -chopped
4    Carrots, chopped                  1/2 C  Mushrooms (fresh),
1    Watercress bunch,                        -sliced
-chopped                          1/2 C  Cream, heavy
1/2 lb Butter                                   Salt
1 lg Tomato (blanched),                       Black pepper
-chopped                                 White 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 and watercress. Season to taste
with salt, black pepper and white pepper. Simmer for 10 more minutes. Serve
with french crusty bread and enjoy!

NOTES:

* 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.

: Difficulty: easy.
: Time: 10 minutes preparation, 45 minutes cooking.
: Precision: no need to measure.

: V. Snyder
: ATandT Information Systems, Lincroft NJ
: ihnp4!lzaz!vas

: Copyright (C) 1986 USENET Community Trust

—–