Recipe - Garbure -- A French Country Soup

3 tablespoon Butter
2 Carrots, cut or sliced up
3 Leeks, cut in 1" pieces (or
6 8 scallions, I prefer
leeks)
2 cup Chopped cabbage
2 Stalks celery, cut or sliced up
1 teaspoon Salt
1 One half teaspoon Sugar
4 cup Water
3 cup Vegetable broth (I use a
vegetable bouillon powder)
1 cup COOKED dried navy beans,
drained
2 md Potatoes, cut or sliced up
One half cup Frozen peas
Shredded Swiss cheese

(Best made dairy because the cheese is fabulous on top!)

In saucepan, combine butter, carrots, leeks, cabbage, celery, salt, and
sugar. Cover and cook over low flame for 30 minutes. Add water and
vegetable broth. Bring to boil. Add beans, potatoes, and peas. Cover and
simmer for 45 minutes. Remove vegetables and puree in blender. Mix with
liquid and correct seasoning. Serve with shredded cheese. Freezes well.
Serves 8 10.
Posted to JEWISHFOOD digest V96 #85

Date: Mon, 25 Nov 1996 11:36:33 0500 (EST)

From: Paula Miller Jacobson paulaj@erols.com