1. Simmer vegetables, water and salt together, partially covered, 40-50 minutes until vegetables are tender. 2. Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning. 3. Off heat and just before serving, stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs. 4. Good hot, cold or room temperature. 5. Variations: 6. The following may be simmered with the potatoes and leeks at the start: 7. Sliced or diced carrots or turnips. 8. Peeled, seeded or chopped tomatoes or strained, canned tomatoes. 9. Half-cooked dried beans, peas, or lentils, including their cooking liquid. 10. The following may be simmered for 10-15 minutes with the soup after it has been pureed: 11. Fresh or frozen diced cauliflower, cucumbers, broccoli, Lima beans, peas, string beans, okra or zucchini. 12. Shredded lettuce, spinach, sorrel, or cabbage. 13. Diced, cooked leftovers of any of the preceding vegetables. 14. Tomatoes, peeled, seeded, juiced and diced. ---------------------------------------------------------------------------
Nutrition
Ingredients
