light veg broth with cucumber

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Light Vegetable Broth with Cucumber

 

Recipe By :Anne Willan

Serving Size : 8 Preparation Time :0:00

Categories : Specific Course

 

Amount Measure Ingredient -- Preparation Method

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

6 ounces leek

8 ounces carrots

2 celery stalks

8 ounces fennel bulb

2 sprigs fresh basil -- (2-3)

2 sprigs fresh flat-leaf parsley -- (2-3)

1 pound tomatoes

4 ounces cucumber

3 Boston lettuce leaves -- (3-4)

1 1/2 quarts vegetable stock

salt and black pepper

 

From Anne Willan's Perfect Soup: Detailed instructions combined with extensive

photographs documenting the procedures make it easy for anyone to make delicious

soups.

 

1. Trim the leek, discarding the root and the tough green top. Slit the leek

lengthwise in half. Place each leek half, cut side down on the chopping board

and cut crosswise into 1/8-inch slices. Put the slices into a colander, then

wash them under cold running water and leave to drain.

 

2. Peel and trim the carrots. Run a channel cutter down the sides of the carrots

to cut grooves, 1/4-inch apart. Cut carrots into very thin slices.

 

3. Trim the celery stalks, then peel the strings with a vegetable peeler. Using

a chef's knife, cut the celery across into very thin slices.

 

4. With the chef's knife, trim the stems and root end of the fennel bulb,

discarding any tough outer pieces from the bulb. Cut the fennel bulb lengthwise

into quarters. Set each quarter flat on the chopping board and cut across into

thin slices.

 

5. Core the tomatoes and score an " x " on the base of each. Immerse in boiling

water until the skins split, 8 to 15 seconds. Transfer at once to cold water.

When cool, peel, then halve crosswise. Squeeze out the seeds and chop coarsely.

 

6. Peel the cucumber and cut it lengthwise in half. Using a melon baller or a

teaspoon, scoop out the seeds from each cucumber half. Put each cucumber half,

cut side down, on a chopping board, and cut across into thin slices.

 

7. Strip the basil and parsley leaves from the stems and tear the leaves into

pieces with your fingers.

 

8. Rinse lettuce leaves and pat dry with paper towels. Stack the leaves together

and roll them up loosely, then cut across the roll to make shreds.

 

9. Bring the stock to a boil in a large saucepan. Add the sliced leek, carrots,

celery and fennel. Season to taste and simmer until the vegetables are almost

tender, 5 to 7 minutes.

 

10. Stir in the chopped tomatoes and cucumber slices; simmer the vegetables 2

minutes longer. Remove the soup from the heat; taste again for seasoning, adjust

if necessary.

 

11. Ladle the soup into warmed plates [shallow soup bowls] and sprinkle with the

shredded lettuce and herb leaves. Serve at once.

 

Source:

" Perfect Soups (Perfect series) "

S(Archive):

" PatH on 2003-10-22 "

Copyright:

" 1998 (DK [Dorling Kindersley] Publishing, paper) ISBN 0789428539 "

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Per Serving (excluding unknown items): 165 Calories; 3g Fat (17.3% calories from

fat); 6g Protein; 29g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 1263mg

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

 

NOTES : SERVES 6 TO 8. Thin slices of cucumber and shreds of lettuce add a fresh

not to the light vegetable broth. Ann suggests making a stock with onions,

carrot and celery, garlic, herbs of choice, and peppercorns.

 

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