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 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

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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