Vegetable consomme

Yield: 5 servings

Measure Ingredient
2 mediums Leeks; white part only, diced
½ small Celery root (or 2 celery stalks); peeled and diced
4 \N Shallots; coarsely chopped
1 large Tomato; peeled and seeded
3 mediums Carrots; diced
3 \N Garlic cloves; coarsely chopped
3 \N Sprigs parsley
10 \N Basil leaves
10 \N White mushrooms; diced
1 \N Sprig thyme
2 \N Bay leaves
2 \N Sprigs cilantro
2 pinches Chervil
\N \N Freshly ground pepper

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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