Recipe for "veg-soup-1"

NAME

     VEG-SOUP-1 - A rich vegetable soup for cold weather
     I submitted this recipe to a local paper for a cooking  con-
     test a few winters back. The recipe won an honorable mention
     in the Staten Island Advance. I make it  at  least  twice  a
     winter.  It is very rich, and something my family looks for-
     ward to.

INGREDIENTS (Serves 4)

     1         leek, chopped
     1         large onion, chopped
     4         carrots, chopped
     1 bunch   watercress, chopped
     200 g     butter
     1         large blanched tomato, chopped
     4         celery stalks, chopped
     30 g      fresh mushrooms, sliced
     125 ml    heavy cream
               salt
               black pepper
               white pepper

PROCEDURE

          (1)  In a large saucepan, combine  the  butter,  leeks,
               carrots,  onions,  celery, and spices.  Cover with
               water and simmer until the vegetables are tender.
          (2)  When vegetables are tender, place 3/4 of the  con-
               tents  of  the  saucepan  into a blender and puree
               until creamy.  Pour contents back  into  the  sau-
               cepan.
          (3)  Add cream, chopped tomatoes, mushrooms, and water-
               cress.  Season  to  taste with salt, black pepper,
               and white pepper.  Simmer  for  10  more  minutes.
               Serve with french crusty bread and enjoy!

RATING

     Difficulty: easy.  Time: 10 minutes preparation, 45  minutes
     cooking.  Precision: no need to measure.

CONTRIBUTOR

     V. Snyder
     AT&T Information Systems, Lincroft NJ
     ihnp4!lzaz!vas