Yield: 1 Servings
|2 \N||Carrots sliced on the diagonal|
|2 \N||Ribs celery; sliced|
|1 medium||Onion; sliced|
|2 \N||Cloves garlic; minced|
I make a "mock" chicken broth in a few minutes.
What to do with what you have:
Toss everything into a pressure cooker and cook for about 10 minutes or...
Toss everything into a pot, bring to a boil, cover, and reduce to a slow simmer for about 30 minutes.
When done, remove half of the vegetables. Pour the remaining veggies and liquid into a Vita-Mix and blend for about 30 seconds. If you don't have a Vita-Mix, pour into a blender and use highest speed for about one or two minutes.
What you will have is a broth that tastes virtually identical to chicken soup, but with zero grams of fat (okay, pretty darned close to zero) and some left over veggies to munch on or toss back into the homogenized broth.
This is similar to a recipe I sent in a few weeks ago, but a tad more refined.
Posted to fatfree digest by "Beverly Kurtin" <beverly@...> on Dec 6, 1998, converted by MM_Buster v2.0l.