Recipe - Vegetable Potage

5 cup Water
2 cup Chopped peeled celeriac
1 One half cup Sliced carrot
1 One fourth cup Diced onion
1 cup Diced peeled potato
1 cup Granny Smith apple; chopped
(1 large apple)
1 cup Leek; cut or sliced up
One half cup Jerusalem artichokes;
chopped and chopped
Three fourths teaspoon Salt
3 Thyme sprigs
2 Garlic cloves
2 Bay leaves

Combine all ingredients in a Dutch oven; bring to a boil. Cover, reduce
heat, and simmer 40 minutes or until vegetables are tender. Discard thyme
and bay leaves. Place vegetable mixture in a blender in 2 batches; process
until smooth (serving size: 1 cup).

Recipe by: Cooking Light, September 1997, page 76

Posted to MCRecipe Digest V1 #776 by Terry & Kathleen Schuller
schuller@ix.netcom.com on Sep 08, 1997