Vegetable Consomme Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
2 medium: Leeks, white part only, diced
1/2 small: Celery root (or 2 celery stalks), peeled and diced
4: Shallots, coarsely chopped
1 large: Tomato, peeled and seeded
3 medium: 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 pinch: 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; .2 g fat; 0 mg chol; 10.6 mg sod
Source: Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE
Source from luhu.jp
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; .2 g fat; 0 mg chol; 10.6 mg sod
Source: Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE
Source from luhu.jp