* Exported from MasterCook *
Garlic Soup with Potatoes and Broccoli
Recipe By :Martha Rose Shulman
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 cups water -- [2favorite] stock, or vegetable stock
4 plump garlic cloves -- minced or put through a press
1 bouquet garni -- made with a bay leaf and a few sprigs each parsley and thyme, tied together
Salt and freshly ground pepper -- to taste
3/4 pound Yukon gold -- or white rose potatoes, peeled if desired and cut in 1/2-inch dice
1/2 pound broccoli florets -- broken up into small flowers
2 eggs -- beaten
2 tablespoons chopped flat-leaf parsley
2 tablespoons freshly grated Parmesan -- to 3 T.
1. Bring the water or stock to a simmer in a large saucepan or soup pot.
Add the minced garlic, the bouquet garni, salt and pepper, and the
potatoes, cover and simmer for 15 minutes, until the potatoes are tender
and the broth fragrant.
2. Add the broccoli and simmer uncovered for another 5 to 8 minutes, until
the broccoli is tender.
3. Taste the soup and adjust seasonings, making sure that you have added
enough salt (the flavors should be vivid). Beat the eggs in a bowl. Remove
a ladleful of the soup and whisk it into the eggs to temper them. Turn the
heat off under the soup, and stir in the egg mixture. The eggs should
cloud the soup but they shouldn't scramble. Stir in the parsley and serve,
topping each bowl with grated Parmesan.
Yield: Serves 4
Advance preparation: You can make the soup through Step 1 several hours
ahead. Bring back to a simmer and proceed with Step 2.
Approximate Nutritional Information per Serving: 142 Calories (27% fat);
4.2g grams of fat; cholesterol: 95mg; sodium: 1431mg; carbohydrates:
19.8g; dietary fiber: 3.6g; protein: 8.2g; Vitamin A 13% Recommended Daily
Allowance (RDA, based on a 2000 calorie diet); Vitamin C 118% RDA; Calcium
11% RDA; Iron 9% RDA. (Nutritional information provided by
calorie-count.com)
VARIATIONS:
Substitute 1 cup pasta, such as elbow macaroni, shells, fusilli, or broken
spaghetti, for the potatoes. Simmer for 5 minutes before adding the
broccoli, and proceed with the recipe.
Add one or two garlic croutons to each bowl (toast slices of bread and rub
with a cut clove of garlic)
*Substitute other green vegetables, such as green beans, peas, or chopped
greens, for the broccoli .
Dec 2, 2008
Garlic soup makes a soothing, satisfying meal and is a dish that you can
turn to when you think your cupboards are bare. The classic Provencal
version of this soup is made with little more than water, whole crushed
garlic cloves, salt and olive oil; this version is more substantial and
has a bit more flavor from the minced garlic.
Source:
"Recipes for Health, New York Times, Dec 2, 2008"
S(Formatted by Chupa Babi):
"Feb 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 140 Calories; 3g Fat (21.9%
calories from fat); 8g Protein; 19g Carbohydrate; 3g Dietary Fiber; 108mg
Cholesterol; 116mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 1/2
Fat.
Nutr. Assoc. : 0 3507 27170 0 0 0 0 0 0
