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Potage Puree De Pommes De Terre (Potato-Leek Soup) Recipe
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3 c Chopped leeks (white part) -(or more, up to 4 cups) 1 c Peeled, diced celery 4 c Peeled & cubed potatoes - (or up to 5 cups potatoes) 6 c Water 1 c Cooked brown rice 1/4 ts Pepper 2 ts Veggie bouillon 1/2 ts Salt or to taste 1 Splash wine vinegar -(optional) 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)
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