192 calories per serving
4.6 grams fat per serving
- dry breadcrumbs
- grated parmesan cheese
- dried Italian seasoning
- dried thyme
- salt
- pepper
- Dijon mustard
- olive oil
- reduced-calorie stick margarine
192 calories per serving
4.6 grams fat per serving
- dry breadcrumbs
- grated parmesan cheese
- dried Italian seasoning
- dried thyme
- salt
- pepper
- Dijon mustard
- olive oil
- reduced-calorie stick margarine
29 July 2009 +
I think 1 lemon might have done it. I used 2, and it was very lemony (but also very clean tasting).
- THE SOUP:
- Sea salt and freshly ground pepper
- THE CUCUMBER RELISH:
- minced chives or scallions
- minced dill
- each finely chopped basil and cilantro
- olive oil
An answer to what do you do with your Kale?
- finely chopped kale leaves
- rinsed and drained
- chopped fresh thyme
- chopped fresh sage
- chopped fresh rosemary
- white wine
- water
- low-sodium chicken or vegetable broth
- diced carrot
- extra-virgin olive oil
- Ground black pepper to taste
“In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon’s walk, such as nettles, watercress and dandelion greens. If you must use one green, I recommend Swiss chard.”
- extra virgin olive oil
- water
- Freshly ground pepper to taste
- large eggs
“Most winter borscht is made with beef stock and/or meat bones. This one gets its deep, savory flavor from porcini mushroom broth.”
Advance preparation: You can cook the beets a day or two ahead. Keep them in the refrigerator in the broth. You can make the complete soup a few days ahead; it gets better overnight. Don’t add the parsley until serving.
- canola oil
- sherry vinegar or champagne vinegar
- sugar
- shredded cabbage
- Freshly ground pepper
- chopped fresh parsley
- thickened nonfat plain yogurt
This glistening, lemony summer borscht is infused with garlic and utterly refreshing, even thirst-quenching. If you enrich the soup with yogurt, the color will be dark pink. If you don’t, it will be a clear, dark red.
Advance preparation: This soup can be made a day ahead and will be good for 2 or 3 days.
- water
- sugar
- Chopped fresh dill or chives for garnish
You can finish this hearty summer soup with slivered fresh basil or with pistou, the Provençal version of pesto. (It’s pesto without the pine nuts.) A Parmesan rind, simmered in the soup and then removed, provides great depth of flavor without additional fat. On a hot summer day in Italy, the soup might be served at room temperature or just barely warm.
Advance preparation: The soup can be made through step 2 a day or two ahead. It improves overnight. If you’re making the soup ahead, cook the pasta separately and add to the soup, along with the green beans on the day you are serving it.
- olive oil
- Salt
- Freshly ground pepper to taste
- Freshly grated Parmesan for garnish
“This soup is inspired by the Portuguese national dish caldo verde (green soup), but this version contains no chorizo sausage. I’ve added a Parmesan rind to the bouquet garni to enrich the broth.”
Advance preparation: You can make the soup through step 1 a day ahead. Bring back to a simmer, and proceed with the recipe.
- extra virgin olive oil
- Freshly ground pepper
Advance preparation: The soup will keep for about three days in the refrigerator, but the barley will swell and absorb liquid, so you will have to add more to the pot when you reheat.
- dried porcini mushrooms
- boiling water
- whole or pearl barley
- chicken stock or water
- Freshly ground pepper to taste