Contributed By: nancy131
Woman's Day Encyclopedia of Cookery, copyright 1966
Hearty vegetarian version of old favorite
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Special Features: Vegetarian
Nutrition Content: High Fiber
Meal Type: Soups & Stews
Ingredients
3-4 Potatoes, peeled and quartered
2 Leeks, washed thoroughly and cut into sections
1 Carrot, peeled and sliced
1 Celery stalk, cut into slices
1 sprig Parsley
2 1/2 quarts Water
1 tablespoon Salt
Pepper
1/4 cup Butter
1/2 cup Heavy cream
Chopped chives for garnish
Preparation
Combine all the vegetables and put into 6 qt. pan with water. Cover and cook over low heat for 1 1/2 hrs. Season with salt and pepper to taste. Drain vegetables, reserving liquid. Place small amount of vegetables and reserved liquid in blender and puree. Save pureed vegetables in pan and repeat untill all vegetables have been pureed and returned to pan. Add remaining reserved liquid and butter and cream and heat until boiling. Add more salt and pepper if necessary. Serve topped with chives.
Cook's Notes
Nutrition Information
Calories: 356
;
Total Fat: 16 g
;
Saturated Fat: 10 g
;
Polyunsaturated Fat: 1 g
;
Carbohydrates: 47 g
;
Protein: 8 g
;
Vitamin A: 3497 IU
;
Vitamin C: 53 mg
;
Calcium: 63 mg
;
Sodium: 1276 mg
;
Iron: 3 mg
;
Fiber: 6 g