Potage Julienne d’Arblay (soup)

by | Last updated Dec 12, 2021 | Recipes, Soups


2 medium leeks, finely sliced lengthwise

3 jumbo potatoes, each cut into 8 parts

8 cups water

½ cup soymilk

3 carrots, grated

3 stalks celery, chopped

1 turnip, grated

Salt to taste


Sauté leeks in 1/8 cup water until done.

Add 7 ½ cups water and the potatoes and cook until potatoes are tender.

Pour cooked mixture into a blender and blend.

Pour back onto pot and cook again for 5 minutes (soup).

In a separate pot, lightly steam carrots, celery, and turnip in 1/8 cup water. Add to the soup.

Mix in salt and soymilk. Stir well briefly.

Serve hot. Delicious!

Reprinted from the Journal of Health and Healing

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