Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Leeks, trimmed, washed well -cubes
-and roughly chopped 1 c Peeled and cubed celeriac
2 tb Butter 2 Cloves garlic
1 qt Water 1 c Dried tomatoes
2 c Butternut, buttercup or 1/4 c Parsley
-other yellow-fleshed 1/3 c Brown rice
-squash, cut into 1/2-inch 3/4 c Cream

In a large heavy stockpot, saute leeks in butter until golden. Add
water, squash, celeriac, garlic, tomatoes and parsley to the pan and
simmer for about 45 minutes or until vegetables are tender. Remove
solid ingredients with a slotted spoon, purse in a food processor
with a metal blade or food mill and set aside. Add rice to the
remaining liquid and simmer about 1 hour, or until cooked. Return
pursed ingredients to the pot, add cream and heat barely to a simmer
before serving. If soup is too thick, thin with water. Serves 4 to 6.

House Beautiful/February/94 Scanned fixed by DP GG

Browse by categories