zucchini, potato and sage soup - tested

[Guest guest]

I posted the marrow, potato and sage soup earlier this week. tested it today.

done in about 45-50 minutes. consider this one for the thermos!

 

It was yummers! smooth, creamy, lots of flavor. the original recipe was lost.

To see my Source: " FatFree version

(http://www.fatfree.com/archive/1999/feb/msg00198.html) of a recipe from Eat

Your Greens by Sophie Grigson "

 

 

 

* Exported from MasterCook *

 

Zucchini, Potato and Sage Soup

 

Recipe By :Tested Hanneman 2001-09-21

Serving Size : 2 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon ghee

1 sweet onion -- chopped

pinch salt

1 tablespoon brown sugar

1 1/2 pounds zucchini -- peeled and cubed

10 ounces potatoes

3 small garlic cloves

coarsely ground pepper

salt substitute (vegetable flakes) -- Lawry's

4 fresh sage leaves

4 cups water -- and more

1 teaspoon Better than Bouillon Vegetable Base -- or similar

concentrate

GARNISH:

fresh watercress

or parsley or young spinach leaves

 

Heat a 4-quart non-stick soup pan over a moderately-high setting. Add the ghee.

Add the chopped onion and stir to coat with the oil; reduce heat to medium and

saute until translucent (2-3 minutes). Add a pinch of salt and the sugar. Stir

well. Continue to cook while preparing the zucchini.

 

Peel and chop the zucchini. Add to the pan; stir to combine. Cook while you

prepare the potatoes. Peel and dice the potatoes. Add to the pan; stir to

combine and cook while you prepare the garlic.

 

Smash the garlic and puree it with the blade of a chef's knife: use the pepper

and salt substitute as abrasive. Add to the pan along with sage leaves (left

whole). Add water to yield 8 cups of soup. Add the bouillon concentrate. Stir

to combine.

 

Bring to a boil. Cover, reduce heat and simmer 20 minutes. Puree with a

hand-blender. Serve hot, garnished with chopped watercress.

 

 

 

Description:

" 2 to 3 as main dish or 4 to 6 as appetizer. "

Source:

" FatFree version (http://www.fatfree.com/archive/1999/feb/msg00198.html) of a

recipe from Eat Your Greens by Sophie Grigson "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 304 Calories; 10g Fat (26.5% calories

from fat); 8g Protein; 52g Carbohydrate; 7g Dietary Fiber; 17mg Cholesterol;

2709mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Vegetable; 2 Fat; 1/2

Other Carbohydrates.

 

NOTES : REVIEW: I discovered this recipe on the fat free list. That recipe was a

fat-free version of a recipe attributed to Sophie Grigson. It seemed like a good

basic recipe (see Marrow, Potato and Sage Soup). I added a little oil and

changed the order in which things were added. We used two of Lawry's products:

17-salt-free seasoning and their seasoned pepper (coarsely ground). Prepared

this way the soup tasted good from the first spoonful. I would serve this to

start a dinner party. It would also go well in a cup poured from a thermos at a

ball game.

 

Nutr. Assoc. : 0 0 0 0 5663 0 0 0 4828 3403 0 0 0 2130706543 0

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