1 sm Turnip

1/2 md Swede

2 Sticks celery

1 sm Onion

10 fl Chicken stock

2 oz Butter, diced

Salt and pepper pn Freshly grated nutmeg sm Cooked sausages and cooked -potatoes, to serve

Method: Chop all vegetables finely, then put into a saucepan with stock.
Bring to the boil and simmer until just tender.
Drain vegetables and leave to cool slightly.
Puree vegetables in a blender or food processor, then pass the puree through a sieve into the fondue pot.
Place the pot over a low heat and gradually beat in the butter.
Season with salt, pepper and nutmeg and keep hot over the burner while dipping sausages and potatoes into vegetable mixture.
(Serves 4-6)

1 lb Carrots, peeled and thinly

-sliced 1 c Chopped onion

1 Clove garlic minced

8 md Fresh tomatoes (about 2

-lbs) peeled and chopped 1 cn Chicken broth

1/2 ts Each basil and thyme,crushed

1/2 ts Salt

1/8 ts Each, pepper and nutmeg

1 c Milk

Chopped parsley

In large saucepan, melt butter.
Add carrots, onion and garlic; cook five minutes.
Add seven of the tomatoes, chicken broth, basil, thyme, salt, pepper and nutmeg.
Bring to a boil.
Reduce heat, cover and simmer 30 minutes or until vegetables are tender.
In electric blender or food processor fitted with metal blade, puree thoroughly in batches.
Pour into large bowl and stir in milk.
(For freezing do not put in milk until you thaw it out).
Chill thoroughly, Stir in remaining chopped tomato.
Sprinkle with parsley.
Makes six servings.

2 tb Olive Oil

1 Onion, (About 6 Ounces),

Peeled And Sliced 6 c Chicken Stock

1 1/2 lb Potatoes, Peeled And Cut

Into 2-Inch Cubes Salt To Taste (Depending On Saltiness Of Stock) 1/2 ts Freshly Ground Black Pepper

Bread Croutons, For Garnish
—–FOR COLD SOUP—–
2 1/2 c Cold Milk

6 tb Chives, Chopped

1/4 ts Tabasco Sauce

Remove the root end and any damaged outer leaves from the leek, but leave the remainder of the leaves intact.
Split the leek in half lengthwise, and cut it into 1/2-inch pieces.
Clean the leek by immersing the pieces in a bowl filled with cold water.
Lift the pieces from the water and place them in a sieve to drain.
Heat the oil in a pot.
When hot, add the leek and sliced onion, and cook over medium heat for about 5 minutes, until they soften and begin to brown

lightly.
Add the stock, potatoes, salt and pepper, and bring to the boil.
Boil for 30 to 40 minutes, until the potatoes are tender. Strain off most of the cooking juices and reserve them.
Add the solids with a little of the juices to the bowl of a food processor, and process briefly, just until pureed.
(If too much liquid is added to the processor bowl, the mixture will become too foamy.) Stir the puree into the reserved juices.
You should have about 7 cups.
The hot soup can be served immediately, either plain or with croutons.
FOR COLD SOUP: Cool the soup and stir in the milk, chives and Tabasco sauce.
Serve cold.
Serves 6.
*If you cannot find leeks, add additional onions or scallions; the soup will be very good, although it won’t have the unique taste that leeks give to soup.
If using leeks or scallions, be sure to make use of the green as well as the white part of the vegetables, after trimming them first, of course, to eliminate any damaged or wilted sections.
The green leaves lend color as well as taste and texture to the soup.
Recipe from “Cuisine Economique” by Jacques Pepin.
Source: Cuisine Economique - J.
Pepin