Mixed Vegetable Potage

Directions

1. 1
   In a tall stockpot, bring all the ingredients, except the salt, pepper and butter, to a boil.
2. 2
   Lower the heat, and simmer for 30 minutes, or until each of the vegetables is easily pierced with the tip of a knife.
3. 3
   Pass the soup through the medium disk of a food mill, or skim the vegetables out of the liquid, and pulse them to a coarse puree in a food processor.
4. 4
   If using a food processor, recombine the vegetables and the liquid.
5. 5
   Season with salt and pepper.
6. 6
   The soup may be refrigerated for up to 3 days or frozen for up to 2 months.
7. 7
   Bring to a simmer.
8. 8
   If desired, stir a heaping 1/2 teaspoon of the butter into every portion just before serving.