Tuesday, May 19, 2009

Hippocrates Soup

Hippocrates Soup

This will render four (4) servings.

- 4 medium potatoes cut in pieces

- 2 small celery roots. If these are not available then 3 stalks of chopped celery can be used

- 1 chopped white onion

- 1 chopped leek

- 1 whole garlic. Chop off the ends but you do not need to peel the whole garlic.

- 5 to 6 Medium  tomatoes

- pieces of parsley

Make sure that all vegetables are thoroughly cleaned with distill water. Once veggies have been washed well then place all vegetables in a large pot (with lid). Put enough water in pot so that it covers all of the vegetables. Cook at a high heat until the vegetables boil and then turn down to a simmer for two to three hours. When the veggies are cooked then use a food mill to make the soup. You can determine the thickness of the soup to taste

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