|
Peel vegetbles, cut potatoes and cabbage into
small cubes, wash leeks and slice crosswise. Slice
carrot, celery, and uarter onions. Place in pot
and season with pepper, salt, thyme, bay leaves,
ans parsley. Add water and bring to a boil. Cover
and reduce heat to simmer for 1.5 hours. Remove
and discard bay leaves. Drain vegetables,
reserving cooking liquid. Puree veggies. Reheat
soup to a boil and season as needed.
|
