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Soup, Spring Vegetable (Low-Fat) - pareve

Posted by : Karen Selwyn

Here's an appealing recipe for a low fat soup.

Karen Selwyn

*   *   *   *   *   *   *

Spring Vegetable Soup (Low-Fat Passover)

"Some things never change. Nor should they. Take, for example, the Seder
plate, used during the Passover service to help tell the story of the
exodus of the Jews from Egypt...There is no Seder plate 'nouvelle,' no
Seder plate 'light.' Nobody fools with that tradition. 

"We are starting an additional tradition in our house: Eat as little fat
as possible, in this season or in any other. We plan to enjoy a week of
Passover foods that depend more on herbs and vegetables than on eggs and
fat." 
      Dorothy Firestone
 
1 1/2 tablespoons olive oil 
1/2 cup minced white part of leek, well-washed
    OR additional 1/2 cup minced onion 
1/2 cup sliced carrot 
1/2 cup sliced celery 
6 cups chicken broth
1/4 cup diced turnip or parsnip 
1 small potato, peeled and diced (about 1/2 cup) 
1 tomato, peeled, seeded and diced (about 3/4 cup) 
1 cup shredded green cabbage 
1 bay leaf 
1 teaspoon salt 
1/4 teaspoon ground black pepper 
2 ounces fresh spinach leaves, for garnish 
6 asparagus spears, for garnish 
3 scallions, for garnish 

Put oil in a heavy 3-quart pan. Add onion, leek, carrot and celery;
saute vegetables about 2 minutes over medium heat. Pour in broth,
turnip, potato, tomato, cabbage, bay leaf, salt and pepper. 

Simmer partially covered about 30 minutes or until vegetables are
tender. Remove bay leaf. 

Slice spinach into strips. Drop into boiling water 30 seconds. Drain and
plunge into cold water to preserve bright green color. Drain; set aside. 

Slice asparagus spears julienne style and then into 1-inch diagonal
crosscuts. Drop into boiling water 1 minute. Drain and plunge into cold
water to preserve color. Drain; set aside. 

Discard root end and any wilted leaves on scallions. Cut lengthwise into
thin strips, which will make them curl. Set aside. 

When ready to serve, taste soup; adjust seasoning if necessary.  Fill
bowls. Garnish with spinach, asparagus and scallions. 

Yield: About 6 servings. 

Source: "Tasty New Traditions for Passover"
         Dorothy Firestone
         ST. LOUIS POST DISPATCH (on-line edition) 3/21/94

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