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Ingredientes
- 1 Tbsp. canola oil
- 2 lrg onions - (8 ounce ea) sliced
- 1/2 Tbsp. minced fresh rosemary (or possibly 1/2 tspn crushed dry rosemary)
- 1/2 Tbsp. minced fresh thyme (or possibly 1/2 tspn crushed dry thyme)
- 2 Tbsp. oyster sauce (available in Asian markets and some grocery stores)
- 1 lb Granny Smith or possibly Mutsu apples - (3 med) peeled, cored, and cut into thin slices
- 6 c. fat-free no-salt-added canned chicken broth Salt (optional), to taste Freshly-grnd black pepper to taste
- 1/3 c. grated skim-lowfat milk sharp cheddar cheese
Direcciones
- Heat the oil in a large pot over medium heat. Add in onions, rosemary, and thyme; saute/fry till onions wilt, about 3 min, stirring frequently.
- Add in the oyster sauce, apples, and broth. Bring to a boil, lower heat, and simmer, partially covered, for 15 min. Taste and add in salt (if using) and pepper.
- Ladle warm into soup bowl, sprinkling each portion with some of the cheese. Serve at once.
- This recipe yields 6 servings.
- Comments: Michael Thompson is a new mover and shaker in the growing population of Texas chefs and serves a similar soup each fall at his popular Fort Worth Ancho Chile Bar. Remember this soup when you're entertaining; men, particularly, love the flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 293g | |
| Recipe makes 6 servings | |
| Calories 81 | |
| Calories from Fat 34 | 42% |
| Total Fat 3.88g | 5% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 238mg | 10% |
| Potassium 279mg | 8% |
| Total Carbs 7.95g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.22g | 1% |
| Protein 5.4g | 9% |
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