CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
Basic ingre, Lowfat |
24 |
Servings |
INGREDIENTS
8 |
c |
Fat-free canned chicken broth |
4 |
c |
Water |
1 |
c |
Dry white wine; optional |
1 |
|
Bay leaf |
3 |
|
Sprigs parsley |
3 |
|
Sprigs thyme |
3 |
|
Sprigs sage |
3 |
|
Sprigs rosemary |
1 |
c |
Coarsely chopped celery; with leaves |
1 |
c |
Coarsely chopped onions |
1 |
lg |
Carrot; peeled |
|
|
And coarsely chopped |
1 |
ts |
Black peppercorns |
|
|
Salt; to taste |
INSTRUCTIONS
Pour broth, water and wine into a large non-reactive pot. Add herbs,
vegetables and peppercorns.
Bring to a boil. Simmer uncovered, for 45 minutes.
Strain through a fine strainer.
Season with salt to taste.
Makes about 12 cups. 40cals per half-cup, 0.5g fat.
Nutrients: not applicable.
(C) Popular Holiday recipes copyright Marilyn Harris, 1998. "Cut the Fat in
Half Holiday Menu" and recipes by Marilyn Harris. Reprinted by Calorie
Control Council Nov 1998. URL: http://www.caloriecontrol.org/index.html
>from kitpath@earthlink.net 12/1/98
Recipe by: Marilyn Harris at ccc*
Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 01, 1998, converted
by MM_Buster v2.0l.
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