m (Robot: Changing Category:Vegetable broth Recipes) |
m (Bot: Fixing redirects) |
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| Line 4: | Line 4: | ||
* 1 clove [[garlic]], diced |
* 1 clove [[garlic]], diced |
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* 1 large [[onion]], chopped |
* 1 large [[onion]], chopped |
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| − | * 2 [[ |
+ | * 2 [[leek]]s, white part only, diced |
* 2 cans (15 oz ea) [[hearts of palm]], drained and diced |
* 2 cans (15 oz ea) [[hearts of palm]], drained and diced |
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| − | * 1¾ cup [[vegetable broth]] |
+ | * 1¾ cup [[vegetable stock|vegetable broth]] |
* [[salt]] and [[pepper]] |
* [[salt]] and [[pepper]] |
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| − | * 1 cup [[whipping cream]] |
+ | * 1 cup [[light whipping cream|whipping cream]] |
* 1 small [[tomato]], diced |
* 1 small [[tomato]], diced |
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* 1 [[scallion]], diced |
* 1 [[scallion]], diced |
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== Directions == |
== Directions == |
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| − | # Heat the [[olive oil]] in a skillet over medium heat, and saute [[garlic]], [[onion]], and [[ |
+ | # Heat the [[olive oil]] in a skillet over medium heat, and saute [[garlic]], [[onion]], and [[leek]]s for about 5 minutes. |
# Add all but 2 tablespoons of the [[hearts of palm]] and saute for another 2 minutes. |
# Add all but 2 tablespoons of the [[hearts of palm]] and saute for another 2 minutes. |
||
| − | # Add the [[vegetable broth]] and simmer for 15 minutes. |
+ | # Add the [[vegetable stock|vegetable broth]] and simmer for 15 minutes. |
# Add [[salt]] and [[pepper]] to taste and remove from the heat. |
# Add [[salt]] and [[pepper]] to taste and remove from the heat. |
||
# Allow to cool 5 minutes. |
# Allow to cool 5 minutes. |
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| − | # Stir in the [[whipping cream]], and ladle the mixture into a blender or food processor. |
+ | # Stir in the [[light whipping cream|whipping cream]], and ladle the mixture into a blender or food processor. |
# Blend until smooth, return to pan and gently reheat. |
# Blend until smooth, return to pan and gently reheat. |
||
# Meanwhile mix the [[tomato]], scallions, and reserved [[hearts of palm]] for garnish. |
# Meanwhile mix the [[tomato]], scallions, and reserved [[hearts of palm]] for garnish. |
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== Nutritional information == |
== Nutritional information == |
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| − | Per serving: 458 [[cal]]; 23g pro, 42g carb, 30g fat(55%), 3g fiber, 82 mg chol, 574 mg sodium |
+ | Per serving: 458 [[slaked lime|cal]]; 23g pro, 42g carb, 30g fat(55%), 3g fiber, 82 mg chol, 574 mg sodium |
[[Category:Ovo Lacto Diet]] |
[[Category:Ovo Lacto Diet]] |
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Revision as of 00:50, 16 May 2010
Ingredients
- 2 tbsp olive oil
- 1 clove garlic, diced
- 1 large onion, chopped
- 2 leeks, white part only, diced
- 2 cans (15 oz ea) hearts of palm, drained and diced
- 1¾ cup vegetable broth
- salt and pepper
- 1 cup whipping cream
- 1 small tomato, diced
- 1 scallion, diced
Directions
- Heat the olive oil in a skillet over medium heat, and saute garlic, onion, and leeks for about 5 minutes.
- Add all but 2 tablespoons of the hearts of palm and saute for another 2 minutes.
- Add the vegetable broth and simmer for 15 minutes.
- Add salt and pepper to taste and remove from the heat.
- Allow to cool 5 minutes.
- Stir in the whipping cream, and ladle the mixture into a blender or food processor.
- Blend until smooth, return to pan and gently reheat.
- Meanwhile mix the tomato, scallions, and reserved hearts of palm for garnish.
- When soup is heated through, top with garnish.
Nutritional information
Per serving: 458 cal; 23g pro, 42g carb, 30g fat(55%), 3g fiber, 82 mg chol, 574 mg sodium