Date: Fri, 29 Oct 93 09:53:34 EDT
From: Christina Hulbe (email@example.com)
Green Stem Soup
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.