Astraea
Number of posts : 2738 Age : 62 Location : Arizona, USA Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die Registration date : 2007-08-11
| Subject: Farmhouse Vegetable Soup Mon Sep 24, 2018 4:32 am | |
| Low-Fat Farmhouse Vegetable Soup Graham Kerr Serves 4
Ingredients 3 medium carrots 3 medium parsnips 1 medium sweet potato 3 bay leaves 4 parsley stalks 3 thyme sprigs 1 tablespoon olive oil 1 medium yellow onion, peeled and roughly chopped 2 fat cloves garlic, crushed and finely chopped 2 cups vegetable stock 1/2 cup evaporated skim milk Salt Black peppercorns, freshly ground Extra parsley, chopped, for garnish
Directions Scrub carrots and parsnips; peel one of each. Cut peeled vegetables into half-inch dice. Roughly chop the rest. Peel sweet potato; roughly chop. Tie bay leaves, parsley stalks and thyme into a bunch with string. Pour oil in sauté pan over medium-high heat. Add roughly chopped vegetables and onion; shallow-fry for about 3 minutes, continuously stirring. Add garlic and fry for 1 more minute, continuously stirring.
Add 1 and a 1/2 cups vegetable stock and bunch of herbs. Simmer until softened, 15 to 20 minutes; remove herbs. While onion mixture is simmering, add diced carrots and parsnips and remaining stock to another saucepan; simmer until just cooked, about 12 minutes. Put onion mixture into blender; whiz until smooth. Pour into empty saucepan.
For velvet sauce, take 1 cup of blended onion mixture; return it to blender. Add evaporated skim milk. Blend at highest speed for at least 2 minutes (until glossy). Pour into pitcher or gravy boat.
Stir diced carrots and parsnips into remaining blended onion mixture; season with salt and pepper to taste. Shortly before serving, bring soup to a boil. Serve dusted with chopped parsley and with velvet sauce on the side, as a topper.
Nutrients per serving: 182 calories, 5g protein, 33g carbohydrates, 6g fiber, 4g fat, 1mg cholesterol, 340mg sodium | |
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