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Tuesday, October 20, 2009  |  0 Comment
2 Carrots, shaved
2 Celery Stalks, cut as desired
6 sprigs Parsley
1 Onion, chopped
4 cups Water
2 cups crisp-steamed Green Beans
1 1/2 cups crisp-steamed Asparagus
Dash of Mace
1 Bay Leaf
1 tsp. Vegetized or Real Salt
Chop all vegetable ingredients in food processor and add to 4 cups of water or vegetable stock in a soup pot. Lightly simmer until vegetables are just softened-about 8-10 minutes-then put contents into a blender and thoroughly puree until thick, creamy texture is achieved. Add salt and seasonings. Serve warm.
Optional seasoning suggestions include 1/2 tsp. cumin, 1/2 tsp. dill, 1/2 tsp. herbs de province, and a squirt or two of Bragg.
Back to The House of Health 2 by Shelley Young.Excerpt permission granted by Woodland Publishing
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