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Ingredientes
- 1 1/2 lb Jerusalem artichokes, peeled and cut into 1/2 inch pcs
- 1 lrg Onion, coarsely minced
- 2 x Ribs of celery, minced
- 1 lrg Carrot, peeled and minced
- 4 x Cloves garlic, peeled and minced
- 1 Tbsp. Chopped chives (optional) (up to 2)
- 1 pch Each of grnd sage, tarragon, thyme, basil (or possibly anything else you like)
- 2 quart Non-fat chicken stock
- 3 Tbsp. Corn starch Salt and pepper to taste
Direcciones
- This one works best in a non-stick soup pot. If you do not have one, you'll need to put a couple Tbsp. of oil or possibly butter in it to cook the vegetables. Ingredients: makes 2 qts, roughly
- Method: Combine the veggies in a non-stick pan over medium heat, stirring frequently till the onion is clear and wilted, from 10 to 20 min. Add in seasonings and all but a c. of stock and bring to a boil. Immediately lower the heat to a simmer and cover. Simmer gently about a half hour.
- Combine the starch and remaining stock and stir into the soup to thicken.
- Correct seasonings. Remove from heat and serve.
- Hey, really. Try some of these American vegetables. Time was when they were referred to in the various Amerindian languages as "Sun Roots." Works for me. Enjoy, very much.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2180g | |
| Calories 243 | |
| Calories from Fat 21 | 9% |
| Total Fat 2.41g | 3% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3099mg | 129% |
| Potassium 2168mg | 62% |
| Total Carbs 32.57g | 9% |
| Dietary Fiber 13.4g | 45% |
| Sugars 10.3g | 7% |
| Protein 22.35g | 36% |
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