Fresh garden vegetable pottage(virgo)
Fresh Garden Vegetable Pottage (Virgo)
Recipe By : Mary Smith, Culinary Temptations
Serving Size : 4 Preparation Time :0:00
Categories : Zodiac Lowfat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
vegetable cooking spray
1 cup leek -- slices
(white and tender green parts)
1/2 cup sliced celery
1/2 cup red bell pepper -- slices
1/2 cup chopped onions
4 cups beef broth -- or fish stock
1/2 teaspoon marjoram
1/2 teaspoon thyme
2 cups russet potatoes -- scrubbed or peeled
and -- cut in 1" cubes
1 cup sliced carrots
1 cup cabbage -- Green, thinly sliced
1 cup broccoli florets
Salt and pepper -- to taste
1/2 cup lowfat cheddar cheese -- finely shredded
-- divided use
2 tablespoons chopped fresh parsley -- divided use
Heat a large saucepan over medium-low heat. Add the leeks, celery, bell
pepper and onions. Saute until tender, about 10 minutes.
Add the beef broth, marjoram, thyme, potatoes, carrots, cabbage and
broccoli. Bring to a boil. When the stew reaches the boiling point, reduce
heat, partially cover and simmer until all the vegetables are tender, about
20 minutes. Add additional broth as needed, and salt and pepper to taste.
Ladle the stew into 4 serving bowls. Top each with 2 tablespoons of the
cheese and sprinkle with parsley. Makes 4 servings. - Recipe from Mary
Smith, Culinary Temptations Inc., Detroit.
Variation: Cook the leeks, celery, bell pepper and onion in from 1 to 2
tablespoon of corn oil.
Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and
edited for MasterCook by patH (phannema@wizard.ucr.edu) on Apr 23, 97. MC
estimates 20.4% CFF, 185 cals, 4g fat.
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