Moosewood: southwestern

[Guest guest]

basic veg stock

sw corn and potato soup

 

 

* Exported from MasterCook *

 

Basic Vegetable Stock Moosewood

 

Recipe By :Moosewood Collective

Serving Size : 8 Preparation Time :0:00

Categories : 2Send Moosewood LF Fav

Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium onions -- peeled and quartered

3 medium sweet potatoes -- thickly sliced

3 cloves garlic

2 large white potatoes -- thinly sliced

2 celery stalks -- coarsely chopped

2 fresh parsley sprigs

1 bay leaf

6 peppercorns

4 allspice berries

10 cups water

 

Combine all the ingredients in large soup pot, bring to boil, lower heat, cover,

simmer, 45 to 60 minutes.

 

Strain the stock through a colander, pressing out as much liquid as possible;

discard or compost the solids.

 

Covered and refrigerated, the stock will keep 3 to 4 days.

 

Source:

" Moosewood Restaurant Low-Fat Favorites "

Yield:

" 8 cups "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 97 Calories; trace Fat (4.3% calories

from fat); 2g Protein; 23g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 29mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 0 Fat.

 

NOTES : Basic stock; clear; a little spicy. Vary the vegetables by season. The

only vegetables to avoid putting in a stock are tomatoes, eggplants, bell

peppers, asparagus, and all the cabbage family such as broccoli, cauliflower and

Brussels sprouts.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Southwestern Corn and Potato Soup

 

Recipe By :Moosewood Collective

Serving Size : 0 Preparation Time :0:00

Categories : 2Send Moosewood LF Fav

Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup finely chopped onion

2 cloves garlic -- minced

1 small fresh chile -- seeded and minced

1/4 teaspoon salt

3 tablespoons vegetable stock -- divided use

2 teaspoons ground cumin

1 medium sweet potato -- diced (2cups)

1/2 red bell pepper -- finely chopped

3 cups fresh or frozen corn kernels

GARNISH:

lime wedges

finely chopped cilantro leaves

 

In a covered soup pot, simmer the onions, garlic, chile and salt in 1 cup of

vegetable stock for 10 minutes or until onions are soft.

 

In small bowl, make paste with cumin and a tablespoonful of stock. Stir the

paste into the soup and simmer for another 1 to 2 minutes.

 

Add the sweet potatoes and the remaining stock and simmer for about 10 minutes,

until the sweet potatoes soften. Add bell pepper, corn and simmer, covered for

another 10 minutes, or until all vegetables are tender.

 

Puree about half of the soup in a blender or food processor and return it to the

pot. The soup will be creamy and thick. Add salt to taste and gently reheat on

low heat. If desired, serve with lime wedges and top with cilantro.

 

 

Source:

" Moosewood Restaurant Low-Fat Favorites "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 679 Calories; 5g Fat (5.4% calories from

fat); 21g Protein; 158g Carbohydrate; 22g Dietary Fiber; trace Cholesterol;

896mg Sodium. Exchanges: 9 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1/2 Fat.

 

NOTES : One of the first low-fat recipes created at the restaurant. The onions

are not sauteed first.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

 

Co-moderator at http://community.sierra.com/WebX?14@@.ee741bb

NEW Cal Foods http://home.earthlink.net/~kitpath/links/LibCalFood.htm