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Winter Vegetable Soup
1 leek, chopped
1 large onion, chopped
4 carrots, chopped
1 bunch watercress, chopped
1/2 lb. butter
1 large blanched tomato, chopped
4 celery stalks, chopped
1/2 c. fresh mushrooms, sliced
1/2 c. heavy cream
salt
black pepper
white pepper
In a large saucepan, combine the butter, leeks, carrots, onions, celery, and spices. Cover with water and simmer until the vegetables are tender. When vegetables are tender, place 3/4 of the contents of the saucepan into a blender and puree until creamy. Pour contents back into the saucepan. Add cream, chopped tomatoes, mushrooms, and watercress. Season to taste with salt, black pepper, and white pepper. Simmer for 10 more minutes. Serve with french crusty bread and enjoy!
Serves 4.
“An honest laborious Country-man, with good Bread, Salt and a little Parsley, will make a contented Meal with a roasted Onion.”
John Evelyn (1620-1706)
The Choctaw Indians of Louisiana were the first to use dried, ground sassafras leaves as a seasoning, what we now call filé, or gumbo filé, used in Creole cooking.
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