Mixed Vegetable Potage

1. 1

   In a tall stockpot, bring all the ingredients, except the salt, pepper and butter, to a boil.

2. 2

   Lower the heat, and simmer for 30 minutes, or until each of the vegetables is easily pierced with the tip of a knife.

3. 3

   Pass the soup through the medium disk of a food mill, or skim the vegetables out of the liquid, and pulse them to a coarse puree in a food processor.

4. 4

   If using a food processor, recombine the vegetables and the liquid.

5. 5

   Season with salt and pepper.

6. 6

   The soup may be refrigerated for up to 3 days or frozen for up to 2 months.

7. 7

   Bring to a simmer.

8. 8

   If desired, stir a heaping 1/2 teaspoon of the butter into every portion just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.