Vegetarian, Low-Fat Vegetable Consomme With Angel Hair Pasta Spinach Chiffonade

[Guest guest]

Vegetarian, Low-Fat Vegetable Consomme With Angel Hair Pasta Spinach

Chiffonade

 

5 cups defatted vegetable broth -- preferably fresh

1 tablespoon tomato paste

1/3 cup dry white wine

3 large egg whites

salt and pepper

1/2 pound angel hair pasta

1 cup packed spinach leaves

 

Beat the egg whites until stiff peaks form.

Combine the broth, tomato paste and wine in a heavy 6-quart saucepan over

low heat and stir until the tomato paste is dissolved. Add the egg whites

and use a wire whisk to stir until the mixtures comes to a rolling boil.

Remove the saucepan from the stove and allow it to stand 15 minutes without

moving it. Line a fine-mess sieve with several thicknesses of cheesecloth or

a damp kitchen towel and place it over a clean saucepan. Pour the broth and

egg white mixture through ht he sieve . When you are nearly ready to serve

the consomme, season it with salt and pepper to taste and place it over low

heat.

Bring a large pot of water to a boil over high heat. Add a tablespoon of

salt and the pasta and cook, stirring frequently, until the pasta is tender,

5 to 7 minutes after the water comes back to the boil. Rinse the spinach

leaves, dry, roll and cut into chiffonade. Strain the pasta and divided it

among six preheated individual soup plates. Ladle the consomme over the

angel hair and garish with the shredded spinach.

Makes 6 servings.

Calories..203....Fat...1 g...Protein....16 g..Carbs..31 g....Sodium...487 mg

....Fiber...4 g.