Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea Onions, sliced
2 ea Celery ribs, thinly sliced
2 tb Olive oil
4 sm Potatoes, diced
6 c Vegetable broth
1/4 ea Apple, peeled thinly
-- sliced
2 c Watercress
2 c Soymilk
1 lg Apple

Saute onions celery in oil in a stockpot over a low heat for 5
minutes. Add potatoes broth. Cover, bring to a boil, reduce heat
simmer for about 15 minutes, or until the vegetables are soft. Add
apple slices cook for 3 or 4 minutes. Add watercress cook until
the watercress wilts, about 1 more minute. Remove from heat.

Puree the cooked soup in a food processor or blender. Chill
thoroughly Then stir in the soymilk. Chill for another 30 minutes,
at least. Just before serving, grate the apple add to the soup.
Garnish with watercress sprigs.

"Vegetarian Gourmet" Fall, 1995

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