Recipe - Grandmas Pureed Vegetable Soup

2 Onions; chopped
2 tablespoon Butter
6 lg Carrots; cut or sliced up
6 Stalks celery; chopped
2 Tomatoes; peeled and chopped
1 Zucchini; cut or sliced up
2 md Potatoes; peeled and cubed
6 cup Chicken broth; (up to 8)
2 Bay leaves
1 pn Savoury
1 pn Thyme
Salt and pepper

1. Bring chicken broth to a boil, reduce heat and add all vegetables cut
into large pieces.

2. Cook until vegetables are tender, and remove from heat. (about 20
minutes)

3. Remove bay leaf, and transfer all vegetables and about 3/4's of the
broth in batches to a blender. Puree until quite smooth.

4. Return pureed vegtable soup to the cooking pot and add unpureed
remaining broth as required to reach desired consitancy

Serving Suggestions & Notes: Grandma uses lots of pepper in this recipe, so
don't be shy! She also says you can vary the vegetables depending on what
you have in the fridge, but don't use cabbage, broccoli or any other veggie
with an overpowering flavour.
Posted to recipeludigest by RecipeLu recipelu@geocities.com on Mar 09,
1998