| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soup |
6 |
Servings |
INGREDIENTS
| 3 |
qt |
Water |
| 3 |
lg |
Leeks; washed well, ends removed; diced |
| 3 |
lg |
Onions; peeled, ends removed; diced |
| 1 |
c |
Shallots; chopped |
| 2 |
lg |
Carrots; peeled, ends removed; diced |
| 3 |
c |
Dry white wine |
| 1 |
bn |
Parsley stems; washed |
| 2 |
|
Bay leaves |
| 2 |
tb |
Black peppercorns |
INSTRUCTIONS
Date: 24 Apr 96 00:31:21 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
Place the water in a larges tock pot. Add the leeks, onions, shallots,
carrots, and wine. Bring to a simmer over medium heat, skim the surface
and add the parsley stems, bay leaves and peppercorns. Return to a gentle
simmer, partially cover and cook for 4 hours, adding more water if
necessary to keep the ingredients covered. Remove from heat and strain
through a fine sieve; discard solids. Cool slightly and refrigerate until
ready to use. Broth will keep in refrigerator for up to 5 days of well
covered, or frozen for 1 month.
Nutritional info per serving:27 cal; 1g pro, 6g carb, tr fat (3%)
Exchanges: 1 veg
Source: Miami Herald, 2/8/96, formatted by Lisa Crawford, 4/22/96
MM-RECIPES@IDISCOVER.NET
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