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Lostgaeriel · 01-13-2004, 08:37 PM

Four Farthings Harvest Soup

Makes 4 servings.

4 pared, diced potatoes
2 pared carrots, thinly sliced
2 medium onions, sliced
several lettuce leaves (iceberg, Romaine, Boston, etc.)
several celery leaves (no stalks – they don’t puree well)
pinch dried basil
1 bay leaf
2 tsp. salt
¼ tsp. pepper
3½ cups cold water
milk
butter
snipped parsley

1. In a saucepan place potatoes, carrots, onions, lettuce, celery, basil, bay leaf, salt and pepper; cover with cold water (about 3½ cups). Bring to boil; reduce heat and simmer covered for 1 hour.
2. Remove bay leaf. Press mixture through food mill or strainer; or puree in electric blender; or puree in pot using hand-held blender. Measure puree: add 1 cup milk for every 3 cups puree. Heat thoroughly.
3. To serve, top with small pat of butter and sprinkle with snipped parsley.

01-13-2004, 08:37 PM	#89
Lostgaeriel Shade of Carn Dûm Join Date: Nov 2001 Location: Toronto the Good Posts: 477	Four Farthings Harvest Soup Makes 4 servings. 4 pared, diced potatoes 2 pared carrots, thinly sliced 2 medium onions, sliced several lettuce leaves (iceberg, Romaine, Boston, etc.) several celery leaves (no stalks – they don’t puree well) pinch dried basil 1 bay leaf 2 tsp. salt ¼ tsp. pepper 3½ cups cold water milk butter snipped parsley 1. In a saucepan place potatoes, carrots, onions, lettuce, celery, basil, bay leaf, salt and pepper; cover with cold water (about 3½ cups). Bring to boil; reduce heat and simmer covered for 1 hour. 2. Remove bay leaf. Press mixture through food mill or strainer; or puree in electric blender; or puree in pot using hand-held blender. Measure puree: add 1 cup milk for every 3 cups puree. Heat thoroughly. 3. To serve, top with small pat of butter and sprinkle with snipped parsley. __________________ Elen síla lúmenn’ omentielvo, a star shines on the hour of our meeting. Last edited by Lostgaeriel; 02-17-2004 at 12:24 AM.