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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This recipe came with a Ronson Food Processor. I still have both..twenty five years later, must mean they are pretty good! I broke this down so it might seem like alot of work, but the food processor is doing the hard part. Ingredients:
2 medium yams, peeled |
2 medium carrots, peeled |
2 medium cucumbers, peeled |
2 celery ribs |
4 large shallots, quartered |
1/4 cup plain low-fat yogurt |
2 1/2 cups vegetable stock (or chicken stock) |
1 1/4 tablespoons cream of wheat (potato starch works well also) |
10 sprigs italian parsley, leaves only |
2 tablespoons olive oil |
1 tablespoon curry powder |
1 tablespoon rosemary, dried, crushed (can use sage,different flavor, but good also) |
1 tablespoon balsamic vinegar |
1/4 teaspoon salt (optional) |
2 tablespoons chives, minced |
Directions:
1. Using food processor or by hand, process shallots to fine-mince. Place in cup and set aside.
2. Process yams and carrots to coarse chop. Set aside.
3. Put parsley in workbowl along with cucumbers and celery. Pulse 3-4 times.
4. Heat oil in heavy-bottomed 3-qt. saucepan.
5. Add shallots and saute over medium 1 minute. Stir in curry and cook another minute.
6. Add all the chopped vegetables and rosemary; cook 2 minutes.
7. Pour in vinegar. Cook 30 seconds, stirring.
8. Add stock and salt(if desired). Cover and cook for 30 minutes on medium-low heat.
9. Puree in small amounts, carefully.
10. Put back in saucepan and bring to a simmer. Sprinkle cream of wheat in while stirring and continue to cook for 10 more minutes.
11. Stir in yogurt just before serving and top with chives.
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