|
-------
12
3
8
4
-------
12
4
3
3-1/2
1-1/2
1/2
1/2
1/2
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---
oz
oz
oz
oz
---
oz
oz
oz
oz
T
t
c
|
-- Vegies
Onions
Carrots
Potatoes (1)
Leeks
------------
Tomatoes, ripe
Mushrooms
Watercress
Water
Butter
Salt
Pepper
Cream, heavy
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Prep - (1 hr) -
- Chop ONIONS coarse.
- Peel CARROTS and dice about 1/4 inch.
- Peel POTATOES and cut into about 3/4 inch cubes.
- Trim LEEKS to white and light green. Slice about 1/4 inch wide.
- Mix all Vegies items,
- Scald TOMATOES one minute in boiling water. Quench in cold
water and peel. Cut into about 1 inch chunks.
- Remove MUSHROOM stems and trim off discolored end. Quarter
caps. Mix.
- Chop WATERCRESS medium. Weight is as purchased, discard
oversized stems.
Run - (1 hrs)
- Place all Vegies Items in a 3 quart saucepan. Add Water
to cover, Butter, Salt, and Pepper. Bring to a boil
for 20 minutes.
- Remove from heat. Scoop out a little over 1/2 of the Vegetables
and purée them in a processor, blender, or mixie. Return
purée to the pan.
- Stir in Tomatoes and Mushrooms. Bring to a boil, then
simmer 10 minutes.
- Just Before Serving: Stir in Cream and Watercress.
Do not bring back to a boil. If necessary to reheat this soup, do not
bring back to a boil. See also Comments.
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