Hortosoupa (Vegetable Soup)

Course : Greek
Serves: 6
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2 pounds potatoes
2 medium Onions -- (or 3)
4 medium carrots -- (or 5)
1 1/2 pounds ripe tomatoes -- (approx.) or
1 can whole tomatoes -- (30 oz.)
1 bunch celery
10 cups water
1 tablespoon coarse salt
1 dash pepper
2 tablespoons shortening or other oil
1 package croutons -- (optional)

Preparation / Directions:

Wash, clean, and chop the potatoes, onions, carrots, and celery. Add to the water and boil for 20 minutes Add salt and tomatoes (if you are using ripe tomatoes, pierce with fork) and cook for 30 to 45 minutes Remove from the heat. Pass all the vegs. through a strainer or puree machine or blender, then return to the pot. Add a little pepper and stir in the shortening or serve the soup and add oil at the table. Serve with croutons.

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