 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
|
Ingredients:
3-4 stalk(s) celery |
1 parsley root |
1-4 bulb(s) garlic |
2 leaks |
1 1/2 pound(s) tomatoes |
2 onions |
1 pound(s) potatoes |
1 pinch(s) parsley |
Directions:
1. Equipment
2. Use 4-quart stainless steel pot
3. Assemble the following vegetables
4. Cover with pure quality water
5. Directions
6. Do not peel any of these special soup vegetables
7. Wash and scrub them well
8. Cut them coarsely
9. Simmer them slowly for 2 hours
10. Then put them through a food mill in small portions
11. Only fibers should be left
12. Vary the amount of water used for cooking according to taste and desired consistency.
13. Keep well covered in refrigerator no longer that 2 days
14. Warm up as much as needed each time
|
|