| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Jerusalem artichokes, peeled |
| and cut into 1/2 inch | ||
| pieces | ||
| 1 | Onion, coarsely chopped | |
| 2 | Ribs of celery, chopped | |
| 1 | Carrot, peeled and chopped | |
| 4 | Cloves garlic, peeled and | |
| chopped | ||
| 1 | T | Minced chives, optional up |
| to 2 | ||
| 1 | pn | Each of ground sage |
| tarragon thyme basil | ||
| or | ||
| anything else you like | ||
| 2 | qt | Non-fat chicken stock |
| 3 | T | Corn starch |
| Salt and pepper to taste |
INSTRUCTIONS
This one works best in a non-stick soup pot. If you don't have one, you'll need to put a couple tablespoons of oil or butter in it to cook the vegetables. Ingredients: makes 2 quarts, roughly Method: Combine the veggies in a non-stick pan over medium heat, stirring frequently until the onion is clear and wilted, from 10 to 20 minutes. Add seasonings and all but a cup of stock and bring to a boil. Immediately lower the heat to a simmer and cover. Simmer gently about a half hour. Combine the starch and remaining stock and stir into the soup to thicken. Correct seasonings. Remove from heat and serve. Hey, really. Try some of these American vegetables. Time was when they were referred to in the various Amerindian languages as "Sun Roots." Works for me. Enjoy, very much. Posted to FOODWINE Digest 08 Oct 96 From: Bob Pastorio <[email protected]> Date: Tue, 8 Oct 1996 08:31:13 -0700
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Nutrition (calculated from recipe ingredients)
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Calories: 3688
Calories From Fat: 1922
Total Fat: 213.2g
Cholesterol: 636mg
Sodium: 1222.6mg
Potassium: 5471.8mg
Carbohydrates: 261.6g
Fiber: 24.2g
Sugar: 127.3g
Protein: 183.1g