A delicate but satisfying vegetable puree to enjoy as a springtime lunch. Follow with slices of chilled fresh pears.
The Broth – Chicken or Vegetable
Use 1 cup of a light chicken broth, like the one following
5 cups water
1 whole chicken breast, with bones but with skin removed
1/2 onion, studded with 2 cloves
1 medium leek, sliced in 1 inch rings
1 carrot, cut in chunks
1 celery stalks and some celery leaves, cut into 2 inch pieces
4 parsley stems, whole
1/2 tsp salt
Simmer all ingredients together for 40 minutes. Remove the chicken and set aside for another dish. Strain the broth and discard the vegetables.
Or, for a light veggie broth, omit the chicken, double the celery and add in a teaspoon of minced tarragon.
4 cups diced zucchini
1/4 cup chopped parsley
2 T minced parsley and freshly ground pepper for garnish
For the Soup
2 tablespoons of chopped onion
2 tablespoons of butter
1 cup of broth (see above)
1/4 teaspoon of salt
or, subsitute for the broth and salt
1 cup water with 1 chicken bouillon cube
Dice zucchini and soak in ice cold water with a dash of salt for 20 minutes, then drain in a colander. While zucchini is soaking, chop the onion and parsley.
Sauté onion and butter in saucepan. When onion is translucent, add broth, zucchini, and salt; mix well. Cook until zucchini is tender –no more than 10 minutes. Combine the zucchini mixture with parsley and process in batches in a blender until smooth. Serve immediately garnished with fresh parsley and pepper.
4 servings; 2 carb grams per serving.