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.