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Ingredientes
- 1 c. Chopped onion
- 1/4 c. Minced green onions
- 2 tsp Dark sesame oil
- 1/4 c. Dry sherry
- 1/4 c. Minced parsley
- 1 c. Minced zucchini
- 1/4 c. Minced celery
- 4 c. Defatted Chicken Stock
- 1/3 c. Rolled oats
- 1 tsp Salt -- or possibly to taste
- 1/4 tsp Dry thyme
- 1/4 tsp White pepper
- 2 tsp Minced fresh dill
Direcciones
- 1. In a large pot over medium-high heat, saute/fry onion and green onion in sesame oil and sherry for 5 min, stirring frequently. Add in parsley, zucchini, and celery, and cook 10 min, stirring occasionally.
- 2. Pour in stock, and add in oats, salt, thyme, white pepper, and dill. Bring soup to a boil, then lower heat to medium and simmer, covered, for 20 min.
- 3. Transfer soup to a blender in small amounts and puree till thick and smooth. Return to pot. Taste for seasoning, reheat, and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 6 servings | |
| Calories 62 | |
| Calories from Fat 17 | 27% |
| Total Fat 1.89g | 2% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 397mg | 17% |
| Potassium 148mg | 4% |
| Total Carbs 7.96g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.35g | 2% |
| Protein 1.3g | 2% |
