1 lb potatoes, peeled and cut into 1-inch slices
1/2 lb carrots, peeled and sliced
1/2 lb leeks, cleaned and sliced
2 tablespoons fresh parsley, roughly chopped
Salt and freshly ground pepper to taste
Yield: 4 Servings
Place all vegetables in a large pot. Add water to cover. Bring to a boil, lower the heat and cover. Simmer for 20 minutes. Remove the vegetables with a slotted spoon, and purée in a food mill or food processor. Reheat the soup for a few minutes. Season to taste. Serve and add the fresh parsley. N.B. You can add 1/2 cup of milk before you reheat, or a tablespoon of butter, if you like. You can also replace the parsley with fresh coriander—or any other herbs you prefer.