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Ingredientes
- 4 quart water - (16 c.)
- 6 c. chicken stock
- 2 x potatoes peeled, sliced
- 2 x carrots peeled, sliced
- 2 x celery stalks with tops
- 2 c. peeled diced eggplant - (abt 1/2 eggplant)
- 1 med onion minced
- 1 c. frzn yellow corn
- 2/3 c. diced canned roasted red pepper
- 1/2 c. tomato sauce
- 1/2 c. shelled pistachios
- 1/2 c. roasted cashews
- 1/2 c. minced fresh Italian parsley
- 1/4 c. lemon juice
- 1/4 c. butter
- 3 Tbsp. sugar
- 1/2 tsp curry pwdr
- 1/2 tsp freshly-grnd black pepper
- 1/4 tsp thyme
- 1 x bay leaf
- 1 dsh marjoram
- 1 dsh nutmeg
Direcciones
- Combine all ingredients in a large pot over high heat. Bring to a boil, then reduce heat and simmer for 4 to 5 hrs or possibly till soup has reduced by more than half, and is thick and brownish in color. It should have the consistency of chili.
- Stir occasionally for the first few hrs, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve warm.
- This recipe yields 4 to 6 servings.
- NOTES : Because of the extreme reduction, the salt in the chicken stock may be sufficient for the recipe. However, if you use a stock which isn't so salty, you may find you need to add in extra salt to the soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1642g | |
| Recipe makes 4 servings | |
| Calories 455 | |
| Calories from Fat 210 | 46% |
| Total Fat 24.5g | 31% |
| Saturated Fat 9.82g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 996mg | 42% |
| Potassium 1328mg | 38% |
| Total Carbs 52.4g | 14% |
| Dietary Fiber 9.3g | 31% |
| Sugars 18.07g | 12% |
| Protein 12.56g | 20% |
