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