Yield: 1 Servings
|1½ pounds||Jerusalem artichokes, peeled and cut into 1/2 inch pieces|
|1 large||Onion, coarsely chopped|
|2||Ribs of celery, chopped|
|1 large||Carrot, peeled and chopped|
|4||Cloves garlic, peeled and chopped|
|1 tablespoon||Minced chives (optional) (up to 2)|
|1 pinch||Each of ground sage, tarragon, thyme, basil (or anything else you like)|
|2 quarts||Non-fat chicken stock|
|3 tablespoons||Corn starch|
|Salt and pepper to taste|
This one works best in a non-stick soup pot. If you don't have one, you'll need to put a couple tablespoons of oil or butter in it to cook the vegetables. Ingredients: makes 2 quarts, roughly Method: Combine the veggies in a non-stick pan over medium heat, stirring frequently until the onion is clear and wilted, from 10 to 20 minutes. Add seasonings and all but a cup of stock and bring to a boil. Immediately lower the heat to a simmer and cover. Simmer gently about a half hour.
Combine the starch and remaining stock and stir into the soup to thicken.
Correct seasonings. Remove from heat and serve.
Hey, really. Try some of these American vegetables. Time was when they were referred to in the various Amerindian languages as "Sun Roots." Works for me. Enjoy, very much.
Posted to FOODWINE Digest 08 Oct 96 From: Bob Pastorio <pastorio@...> Date: Tue, 8 Oct 1996 08:31:13 -0700