| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
French |
Low, Fat |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Minced green onions — |
|
|
Including tops |
| 1 |
ts |
Olive oil |
| 1/2 |
c |
Diced carrots |
| 1/2 |
c |
Diced turnips |
| 3/8 |
c |
String beans — sliced 1/2" |
|
|
Lengths |
| 1/2 |
c |
Chopped tomatoes |
| 1/2 |
c |
Shelled peas |
| 3 |
ts |
Minced parsley |
| 1 |
ts |
Chopped fresh mint |
| 1 |
ts |
Light honey |
| 1/4 |
ts |
Ground cloves |
| 6 |
c |
Defatted chicken stock |
|
|
Herbal salt substitute and |
|
|
Pepper — to taste |
|
|
Nonfat plain yogurt — for |
|
|
Garnish |
INSTRUCTIONS
1. In a heavy stockpot over medium-high heat, saute green onions in olive
oil until bright colored and soft (4 to 5 minutes). Add carrots, turnips,
beans, and tomatoes, and continue to cook for 8 minutes.
2. Add peas, parsley, mint, honey, cloves, and stock, and bring to a boil.
Lower heat to simmer and cook for 15 more minutes. Taste for seasoning and
add salt substitute and pepper to taste. Serve hot or chilled, garnished
with a dollop of yogurt.
Makes 10 cups.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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