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Written by Lyn
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Sunday, 29 March 2009 |
This is a tasty soup that goes great before a light lunch or a hearty meal such as steak or roast beef dishes.
30 Garlic cloves, peeled
1 Large white onion diced
3 - 4 Tbsp Olive oil
1/2 Cup white wine (Chardonnay preferred)
2 Cups Low Sodium Vegetable Stock
Fresh coriander to taste
Herbs de Provence
Black pepper to taste
1/2 Pint heavy Cream
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Last Updated ( Sunday, 29 March 2009 )
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Written by Lyn
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Sunday, 29 March 2009 |
An alternative preparation would be to roast the eggplant in the oven instead of sautéing. If so, place in oven-proof of dish, drizzle with olive oil and bake at 450 degrees fro 15 minutes.
1 Medium russet potato, cut in chunks
1/3 Cup chopped eggplant
1/3 Cup chopped white onion
1 Green hot pepper (long skinny ones), diced
2 Cups Low Sodium Vegetable Stock
1/4 Cup Viognier or other white wine
2 Cloves pressed garlic
1/3 tsp Celery seed
Black pepper to taste
3 tbsp Olive oil
1 tsp White truffle oil
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Last Updated ( Sunday, 29 March 2009 )
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Written by Lyn
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Saturday, 28 March 2009 |
 Vegetable Farfalline Soup
2 1/2 Cups Low Sodium Vegetable Stock
1 Cup Farfalline or other incredibly small pasta
3/4 cup Francesco Rinaldi No Salt Added Traditional Pasta Sauce (or substitution)
1 large celery stalk diced
1 large carrot diced
3 Tbsp diced onion
1 small handful of fresh baby spinach leaves
1 crushed garlic clove
White truffle oil or olive oil
Freshly ground black pepper
Salt Free Mrs. Dash Tomato Basil Garlic Seasoning Blend (or other salt-free Italian blend)
Dash of ground chipotle chili pepper
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Last Updated ( Sunday, 29 March 2009 )
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Soups 
