Classic French Potato Leek Soup (Can Be Made Vegan!) |
|
 |
Prep Time: 120 Minutes Cook Time: 120 Minutes |
Ready In: 240 Minutes Servings: 14 |
|
Also called Potage Parmentier I got this from an old Woman's Day Encyclopedia of Cookery. I have a special attatchment to this recipe because it was the very first cookbook recipe that I prepared all on my own when I was 14. Here's the vegan version that is just as much of a masterpiece as the original. Ingredients:
1 lb potato, peeled & chopped |
2 large leeks, washed throughly & chopped |
1 carrot, peeled & sliced |
1 celery, finely chopped |
1/4 margarine |
1/2 soymilk (full-fat, or soy creamer) |
1 tablespoon salt |
1/2 teaspoon dried rosemary |
1 parsley sprig |
2 1/2 quarts water |
Directions:
1. Combine all the vegetables (including parsley & rosemary) & put in a large cooking pot with the water, cover & cook over low heat for about 2 hours. Season with the salt & pepper to taste. Drain vegetables, reserving liquid. Put vegetables through a food processor or whirl in a blender until smooth but not entirely pureed.
2. Return mixture to the liquid & add margarine & milk or creamer & reheat & add more seasoning if necessary.
3. Serve topped with chives if desired.
|
|