Vegetable Soup

adjust proportions for taste and the desired quantity


  • 2 big leeks
  • 2 or 3 medium-sized potatoes
  • 2 big carrots
  • Salt and pepper to taste
  • Fresh or sour cream for garnish

Wash, peel and chop all the vegetables. Put them in a big cooking pan with water to cover. Bring to a boil, reduce the heat and let simmer until all the vegetables are soft, about a half hour. Put the soup through a blender (maybe a small quantity at a time). Salt and pepper to taste.

Serve hot, with a tablespoon of cream in each bowl. A little fresh chopped parsley on top is a nice touch too.

(Leeks, potatoes and carrots are the base, but other vegetables can be added: turnip, parsnip, kohl rabi, rutabaga, cabbage, onion, etc.)

Contributed by John Olsen. Eaten at VD1 in Schloss Lohrbach, Germany.