Vegetable consomme
5 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | mediums | Leeks; white part only, diced |
½ | small | Celery root (or 2 celery stalks); peeled and diced |
4 | Shallots; coarsely chopped | |
1 | large | Tomato; peeled and seeded |
3 | mediums | Carrots; diced |
3 | Garlic cloves; coarsely chopped | |
3 | Sprigs parsley | |
10 | Basil leaves | |
10 | White mushrooms; diced | |
1 | Sprig thyme | |
2 | Bay leaves | |
2 | Sprigs cilantro | |
2 | pinches | Chervil |
Freshly ground pepper |
Directions
Combine all the ingredients in a stockpot, cover with 2 quarts cold water, and bring to a boil, then turn the heat down to a light simmer. Simmer for about 20 miknutes. Turn off the heat, keep covered, and set aside to infuse for 20 more minutes. Strain the broth carefully through a fine strainer.
Serving size: 1 cup 19 cal; ⅕ g fat; 0 mg chol; 10⅗ mg sod Source: Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE
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