Potato Soup With Vegetables Juliennes
|Potatoes||1 Pound (500 Gram)|
|Butter||2 Ounce (60 Gram)|
|Water||1 Liter (4 Cups)|
|Cream||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
Peel potatoes, cut in quarters.
Cut washed leeks into thin slices.
Melt butter in pan, add leeks and cook 5 minutes.
Add potatoes and water.
Bring to boil, reduce heat and simmer, covered, 30 minutes.
Puree soup in batches in blender or push through sieve with back of spoon.
Add cream, season with salt and pepper.
Scrape carrots and cut into thin strips 5cm (2in) in length.
Cut zucchini and celery into thin strips 5cm (2in) in length.
Bring saucepan of water to boil, add vegetables and cook 2 minutes; drain and add to soup.
Stir in parsley.