veg: kerr's veg stock (cream soup)

[Guest guest]

* Exported from MasterCook *

 

Pure Vegetable Stock

 

Recipe By :Graham Kerr

Serving Size : 4 Preparation Time :0:00

Categories : Soups {Posted}

 

Amount Measure Ingredient -- Preparation Method

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

1 teaspoon olive oil

1/2 cup chopped onion

2 cloves garlic -- crushed

1/2 teaspoon grated ginger root

1 cup chopped celery

1 cup chopped turnip

1/2 cup chopped carrot

1/2 teaspoon black pepper

5 cups water

4 parsley sprigs

OPTIONAL:

1/2 cup skim milk -- or more

 

In medium saucepan, heat oil and saute onions until softened. Add garlic and

gingerroot. Saute until fragrant. Add remaining ingredients and bring to a boil.

Reduce heat and simmer for 30 minutes. Strain vegetables reserving the broth for

cooking.

 

The cooked vegetables may be blended and used as a base to create a creamy

vegetable soup. Place cooked vegetables in blender and puree. Add about 1/2 to

3/4 cups skim milk until a soup consistency is achieved.

 

Nutritional Analysis Per Serving: Calories, 41; Fiber, 2 g; Fat, 1 g;

Cholesterol, 0 mg; Sodium, 55 mg.

 

 

Source:

" Do Yourself a Favor: 5 a Day Recipes "

S(Archived):

" http://fangc.nci.nih.gov/rserver/r-bin/recipe_server.cgi "

Copyright:

" Fare Start 90 second infomercials sponsored by NCI "

 

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

 

Per Serving (excluding unknown items): 52 Calories; 1g Fat (21.6% calories from

fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 80mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat.

 

NOTES : Making your own vegetable stock is pretty simple, and you can blend the

cooked vegetables to form a soup of their own.

 

Nutr. Assoc. : 0 0 0 0 0 5370 0 0 0 0 0 0

 

..

=^..^= PatH http://home.earthlink.net/~kitpath/

Link to mastercook resource network, recipes, more

Get COVERS for cookbooks; tested Lowfat recipes