Potage de legumes au vermicelli

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Virgin Olive Oil
½ teaspoon Unsalted Butter
1 About 3 Oz Leek, Trim Of Damaged Leaves, Clean -- cut in 1/2\" pieces
1 medium Onion, (About 4 Oz) Peeled coarsely chopped
2 About 4 Oz Carrots, Peeled cut in 1/2\" pieces
1 About 4 Oz Zucchini, Trimmed cut in 3/4\" pieces
4 About 4 Oz Mushrooms -- coarsely chopped
1 About 6 Oz Yam, Peeled -- cut in 1/2\" pieces
7 cups Water
1 teaspoon Salt
¼ teaspoon Black Pepper -- freshly ground
1 cup Vermicelli, Angel Hair/Very Thin Noodles

Directions

1. Heat the oil and butter in a saucepan. When hot, add the leeks and onions and saute for 2 mins. Then add the carrots, zucchini, mushrooms and yams, and mix well. Add the water, salt and pepper.

2. Bring to a boil, reduce the heat and boil gently for about 12 mins.

3. Add the pasta, bring back to the boil and cook, covered, for about 4 mins. Serve. Makes 6 servings (8 cups).

Recipe By : Jacques Pepin Today's Gourmet - ISBN 0-912333-07-3 From: Dan Klepach Date: 09-11-95 (14:01) (159) Fido: Cooking

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