Vegetable Potage

"Prepared in most French homes throughout the winter, this soup can be served chunky or pureed. Always simple & fresh, it varies according to season. If you can't find all of the above vegetables, just use whatever you have on hand." ' Note: I would consider using frozen carrots & or other veggies because of the age of the child.

Ingredients

• 5 C. water
• 2 C. chopped peeled celeriac
• 1-1/2 C. sliced carrots
• 1-1/4 C. diced onion
• 1 C. peeled potato
• 1 C. chopped Granny Smith Apple ( 1 lg apple)
• 1 C. sliced leek
• 1/2 C. chopped , peeled Jerusalem Artichoke ( this would not be available in my small towm)
• 3/4 tsp. salt
• 3 thyme sprigs
• 2 garlic cloves
• 2 bay leaves

Directions

Combine all ingredients in a Dutch oven; bring to a boil. Cover, reduce heat & simmer 40 minutes or until veggies are tender. Discard thyme & bay leaves. Place vegetable mixture in a blender in 2 batches; process until smooth.
Yield: 7 -1cup servings

Submitted 6/13/05.
Source: Light & Healthy Cooking sept. 97
Submitted By: Jan

Vegetable Potage