This concoction is one of my very own! While studying Normandy, France for an information report in gourmet class. I was looking over climate and traditional foods grown in the area. This is a mixture of no less than 4 other Normandy soup recipes I uncovered while researching. This also appeared in our 6 course menu for Normandy as the second course.

This is a light but flavorful soup and completely vegetarian. I would suggest it as an introduction to a healthy spring meal. Or even to be enjoyed by itself.

As with all soups, it can be thickened by adding less liquid than called for.

Serves 12 2/3 cup *butter or margarine 3 onions, chopped 3 leeks, chopped 2 cups celery, chopped 2 cups carrots, peeled and chopped Carrots may be removed completely, for diabetics. The soup will be just as good. Remember to adjust the amount of stock. 1/2 cup *white wine 6 Tomatos, peeled and chopped. Seeded if you wish. 2 quarts Vegetable stock Salt & pepper, to taste Parsley, chopped (garnish) Cooking Instructions: Ready all items BEFORE attempting to cook anything. 1. In a large pot, melt the butter or margerine. 2. When it's melted, saute the onions and leeks, but do not let them brown. Larger pieces take longer. Saute them until tender. 3. Add the celery, carrots, and white wine. Let them cook, and stir occationally, until carrots and celery are tender. 4. Add the tomatos and veggie stock. Stir. Season to taste with salt and black/white pepper. 5. Bring to a boil, then turn down the heat and let simmer for 30 mins. 6. Before you are done, taste it to see if it needs any more seasoning. 7. Server in your favorite bowl with a sprinkle of the chopped parsley. *Olive oil may be used instead of butter or margarine. *Don't use cooking wine. It will add a bitter and/or salty flavor. You may, however, use the cheap white drinking wine of your choice.