Potage Puree De Pommes De Terre (potato-leek Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Chopped leeks, (white part) (or more, up to 4 cups)
1 cup: Peeled, diced celery
4 cup: Peeled & cubed potatoes, or up to 5 cups potatoes
6 cup: Water,
1 cup: Cooked brown rice,
1/4 tsp: Pepper,
2 tsp: Veggie bouillon,
1/2 tsp: Salt or to taste,
1: Splash wine vinegar, optional
Directions:
In a 4-qt. soup pot over medium heat, saute leeks, celery and
potatoes in a little water for 5 to 7 min. Add more water as needed
to prevent sticking. Add the 6 cups of water, salt & pepper. Bring
to a boil, lower heat and simmer potatoes are very soft, about 15
min. Add cooked rice and heat through. Puree soup 2 to 3 cups at a
time in a blender or food processor until very smooth. Return to soup
pot and rewarm if needed.
From: the January 1993 issue of Vegetarian Times
FROM: JANICE MESSALI (SWSH14B)
Source from luhu.jp
potatoes in a little water for 5 to 7 min. Add more water as needed
to prevent sticking. Add the 6 cups of water, salt & pepper. Bring
to a boil, lower heat and simmer potatoes are very soft, about 15
min. Add cooked rice and heat through. Puree soup 2 to 3 cups at a
time in a blender or food processor until very smooth. Return to soup
pot and rewarm if needed.
From: the January 1993 issue of Vegetarian Times
FROM: JANICE MESSALI (SWSH14B)
Source from luhu.jp