ig
Path: decwrl!reid
From: [email protected] (V.SNYDER)
Newsgroups: mod.recipes
Subject: RECIPE: Snydely's winter vegetable soup
Message-ID: <[email protected]>
Date: 13 Nov 86 06:47:55 GMT
Sender: [email protected]
Organization: AT&T Information Systems, Lincroft NJ
Lines: 57
Approved: [email protected]


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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

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