| 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
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