Equipment
Use 4-quart stainless steel pot
Assemble the following vegetables
Cover with pure quality water (see pure water)
Ingredients
- 1 medium celery knob or 3-4 stalks of celery
- 1 medium parsley root – if available
- Garlic as desired
- 2 small leeks (if not available, replace with 2 medium onions)
- 1 ½ pounds tomatoes or more
- 2 medium onions
- 1 pound of potatoes
Directions
- Do not peel any of these special soup vegetables
- Wash and scrub them well
- Cut them coarsely
- Simmer them slowly for 2 hours
- Then put them through a food mill in small portions
- Only fibers should be left
- Vary the amount of water used for cooking according to taste and desired consistency.
- Keep well covered in refrigerator no longer that 2 days
- Warm up as much as needed each time
