MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Leek, Carrot, and Potato Potage
 Categories: Vegetables, Potatoes, Herbs, Chilies
      Yield: 6 Servings

      1 tb Oil
      4 md Leeks; rinsed well, chopped
      1 lg Onion; chopped
      2 lg Carrots; peeled, rough
           - chopped in chunks
      2    Celery ribs; rough chopped
      2 lg Baking-size potatoes; peeled
           - chopped in chunks
    1/2 ts Ground cumin
    1/2 ts Ground coriander
    1/2 ts Cayenne
    800 mL Vegetable stock
      1 pn Salt
      1 pn Black pepper

  Heat the oil in a large saucepan or casserole pan.

  Fry the chopped raw vegetables gently on a medium heat for about
  5 minutes until slightly softened.

  Sprinkle over the cumin, coriander, and cayenne and stir into the
  vegetables. Cook gently for another minute.

  Pour in the vegetable stock.

  Bring up to the boil and then simmer for 20 minutes until the
  vegetables are tender.

  Use a stick blender in the pan to blend the soup or transfer to a
  food processor and blend to a smooth consistency. You may need to
  add more boiled hot water at this point if too thick.

  Taste and season as required with salt and pepper.

  Serve with crusty bread and a twist of black pepper.

  Translated by Bing

  Recipe FROM: https://www.marmiton.org

  Uncle Dirty Dave's Archives

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