| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | California | Vegetables, Low fat | 6 | Servings |
INGREDIENTS
| 1 | c | Minced onion |
| 1/4 | c | Chopped green onions |
| 2 | ts | Dark sesame oil |
| 1/4 | c | Dry sherry |
| 1/4 | c | Chopped parsley |
| 1 | c | Chopped zucchini |
| 1/4 | c | Chopped celery |
| 4 | c | Defatted Chicken Stock |
| 1/3 | c | Rolled oats |
| 1 | ts | Salt — or to taste |
| 1/4 | ts | Dried thyme |
| 1/4 | ts | White pepper |
| 2 | ts | Chopped fresh dill |
INSTRUCTIONS
1. In a large pot over medium-high heat, saute onion and green onion in sesame oil and sherry for 5 minutes, stirring frequently. Add parsley, zucchini, and celery, and cook 10 minutes, stirring occasionally. 2. Pour in stock, and add oats, salt, thyme, white pepper, and dill. Bring soup to a boil, then lower heat to medium and simmer, covered, for 20 minutes. 3. Transfer soup to a blender in small amounts and puree until thick and smooth. Return to pot. Taste for seasoning, reheat, and serve. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Jesus: Eternal Combustion Protection”