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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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from the candle cafe cookbook. even though the recipe calls for water, i usually substitute it for vegetarian chicken broth Ingredients:
4 potatoes, peeled and coarsely chopped |
2 leeks, white and pale green parts finely chopped |
2 large onions, peeled and finely chopped |
4 carrots, peeled and finely chopped |
4 stalks celery, chopped |
1 teaspoon chopped parsley |
1 teaspoon sea salt |
freshly ground black pepper |
Directions:
1. in a parge soup pot, put 7 cups of water, the potatoes, leeks, onions, carrots and celery.
2. bring to a boil and add the parsley, sea salt, and pepper to taste.
3. reudce the heat and simmer, uncovered for 30 minutes, until the vegetables are very tender.
4. remove from heat and set aside to cool.
5. transfer the soup to a food processor or blender and blend until smooth.
6. return the soup the pot and gently reheat.
7. taste, adjust the seasonings, and serve at once.
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