1 Cup Leeks
1 Cup Carrots
1 Cup Potatoes
1 Cup Green Beans
1/2 Cup Turnip
1 Cup Tomatoes
1/2 Cup Celery
1 Cup Peas
2 tablespoons Parsley
2 tblspn. Butter or Oil
2 Cloves Crushed Garlic
1/2 tsp. Oregano
Salt
Pepper to Taste | Have everything chopped very fine. Grate if you have time. Heat butter or oil and cook vegetables gently for 10 minutes. Add enough water to cover and bring to the boil, then reduce to a simmer. Cook for two hours, adding a little water if it reduces too much. Put through a sieve to make a puree. Reheat. Add 1 tablespoon butter. Season and serve. |
