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green-stem-soup recipe

Date:    Fri, 29 Oct 93 09:53:34 EDT
 From:    Christina Hulbe (chulbe@magnus.acs.ohio-state.edu)
 Green Stem Soup
       for two
 1    med  chopped yellow onion
 4    Cups green veggie stems, toughest bits removed, in small dice
           (think broccoli, you could use the whole stalk too)
 1    Cup  green peas (this is a good home for shrivelled freezer peas)
 3    Cups vegetable broth
 2    tsp  "salad herbs" or other sweetish herb mix
 2    tsp  dry non-fat buttermilk powder
           or reduce broth to 2 1/2 Cups and add 1/2 light soy milk
 dash      ground black pepper
           salt to taste
   Toss onion into medium sauce pan, turn heat on low and cover.  While onions
 start to cook, chop stems.  When onions begin to brown, braise-deglaze
 with a few spoons of the broth until lightly colored.  Pour 1/2 cup
 broth in with the onion, and add 1/2 tsp of the herbs.  Turn up
 heat and simmer for 1 or 2 minutes then add stems and remaining broth.
 Return to the simmer and cook until vegetables are very tender,
 about 10 minutes.  Add peas and remaining 1/2 tsp herbs.  Simmer until
 peas are tender, 3 or 4 minutes.
   Transfer vegetables and broth to a food processor or hand mixer,
 add dry buttermilk (or soy milk), and puree.
   Return to saucepan and season with pepper and salt.  The soup can be held
 at this point or quickly reheated and served.
 kwvegan vegan