Summer Vegetable Stock - 26g Carbs, 9g Fiber
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Serving Size: 6
Preparation Time: 0:00
Categories:
1 tablespoon butter
1 tablespoon olive oil
8 sprigs parsley
2 bay leaves
3 Tablespoons fresh basil leaves -- or 1 teaspoon dried basil
3 sprigs fresh marjoram -- or 1 teaspoon dried other fresh summers herbs -- such as savory, lovage, borage leaves
1 teaspoon nutritional yeast -- (optional)
1 potato -- diced
2 medium carrots -- peeled and diced
2 celery stalks -- diced
4 tomatoes -- coarsely chopped
4 summer squash -- sliced
1 handful green beans -- roughly chopped
4 chard leaves -- and their stems, chopped
1 cup eggplant -- diced
4 ounces mushrooms -- chopped
1 teaspoon salt
8 cups cold water
Heat the butter and oil in a soup pot; add the onions, herbs and nutritional yeast, if using. Cook briskly over a medium-high flame for several minutes to lightly color the onion, stirring as needed; then add the other vegetables. Cook them for 12 to 15 minutes; then add the water,bring to a boil, and simmer for 45 minutes. Strain the stock. If the stock is to be used in a pasta or a ragout, reduce it further to strengthen the flavor.
Makes 6 cups
Source: "The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant by Deborah Madison, 1987"
S(Formatted by Chupa Babi): "Sept 2012"
Yield: "6 cups"
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Per Serving (excluding unknown items): 162 Calories; 6g Fat (27.8%calories from fat); 7g Protein; 26g Carbohydrate; 9g Dietary Fiber; 5mgCholesterol; 520mg Sodium
Exchanges: 1/2 Grain(Starch); 4 Vegetable; 1 Fat
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