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Categories:Viewed: 76 - Published at: 4 years ago
Ingredients
- 1 lb potato, peeled & chopped
- 2 large leeks, washed throughly & chopped
- 1 carrot, peeled & sliced
- 1 celery, finely chopped
- 14 margarine
- 12 soymilk (full-fat, or soy creamer)
- 1 tablespoon salt
- 12 teaspoon dried rosemary
- 1 parsley sprig
- 2 12 quarts water
Method
- Combine all the vegetables (including parsley & rosemary) & put in a large cooking pot with the water, cover & cook over low heat for about 2 hours.
- Season with the salt & pepper to taste.
- Drain vegetables, reserving liquid.
- Put vegetables through a food processor or whirl in a blender until smooth but not entirely pureed.
- Return mixture to the liquid & add margarine & milk or creamer & reheat & add more seasoning if necessary.
- Serve topped with chives if desired.
