Recipe - Leek And Pepper Soup

2 Cloves garlic; minced
2 small Scallions; thinly cut or sliced up
2 md Onions; thinly cut or sliced up
3 md Leeks; thinly cut or sliced up
2 teaspoon *vegetable oil
1 lg Potato; thinly cut or sliced up
One half md Red pepper; cut or sliced up
diagonally
One half md Yellow pepper; cut or sliced up
diagonally
1 teaspoon Mace; added after cooking
1 Beef bouillon cube; with 23
cups water

*Note: Originally I used 2 Tbsps, now I use a little water if necessary.

(A lttle salt adds flavor if a salt free diet is not needed)

1. Saute garlic in oil. Add scallions, onions, and leeks and saute for a
few minutes more, till veggies are limp and alittle brown

2. Add water and bouillion and bring to a boil. Add as much as you want
later.

3. Add potato and everything else from above list, plus cilantro, parsley,
rosemary

5. Cook about 45 mins. ( actually about 20 minutes in electric fry pan)

6. Pick out some red and yellow pepper slices to slice.

7. Process remaining in food chopper till smooth and creamy.

8. Add Mace and stir well. Cut up remaining peppers into tiny bits and add.

9. Garnish with parsley, chives or cilantro.

Recipe by: me

Posted to Digest eatlf.v097.n017 by Naralon Thorn naralon@sympatico.ca
on Jan 17, 1998