Potage Puree de Legumes (Cream of Vegetable Soup) (France)

[Guest guest]

Potage Puree de Legumes (Cream of Vegetable Soup) (France)

Source: Encyclopedia of European Cooking

 

 

3 pints (3 1/2 pints) (1.7 litres)stock

3 leeks

2 sticks celery

3 carrots

1 small turnip

1 onion

3 oz (85 g) vegan margarine -OR- oil

8 oz (225 g) green peas

1/2 bay leaf

2 sprigs parsley

1 sprig thyme

salt and pepper

 

 

Cut the vegetables into small cubes, melt the margarine in a saucepan,

add all the vegetables except the green peas, and cook very slowly

with the saucepan covered until the vegetables are soft but not

browned. Now add the stock, with the parsley, thyme, bay leaf, green

peas, and a pinch of salt and pepper. Boil for 30 minutes. Put through

a sieve, and the soup is ready to serve.

 

 

6 to 8 servings.