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Jillian michaels vegetable soup
Nb persons: 6
Yield:
Preparation time:
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| Ingredients | |
| 1/2 ounce | organic dried mushrooms, such as morels or porcini (about 1/2 cup) |
| 1 cup | warm water |
| 6 large | fresh organic artichokes |
| 1 large | lemon |
| 1 tablespoon | extra virgin olive oil |
| 4 medium | organic leeks, white part only, cleaned and cut into 1/2-inch pieces |
| 1 cup | organic baby carrots |
| 12 cloves | garlic, peeled |
| 1 tablespoon | fresh chopped thyme or 1 teaspoon dried |
| 1/2 cup | dry white wine, (such as Sauvignon Blanc) |
| 2 1/2 cups | reduced-sodium vegetable broth |
| 1/2 teaspoon | salt |
| 1 cup | organic baby lima beans, fresh or frozen |
| 1 cup | organic peas, fresh or frozen |
| 4 teaspoons | extra virgin olive oil, or organic truffle oil |
| freshly ground black pepper, to taste | |
| 1/4 cup | fresh chives, chopped |
| 1/4 cup | fresh parsley, chopped |
Preparation
Cover mushrooms with warm water in a small bowl. Let stand for 30 minutes. Strain, reserving liquid. Rinse the mushrooms well under cold water; drain and chop. Strain the reserved liquid through a coffee filter or paper towel to remove any dirt.
Meanwhile, fill a large bowl with water; juice the lemon and, reserving half the juice, add the rest along with the lemon halves to the water.
Pull off outer leaves from an artichoke. Using a small, sharp knife, pare the artichoke down to the heart. Trim the bottom of the stem, then peel the stem. Scrape out the choke with a melon baller or spoon. Cut the heart into quarters and place in the lemon water to prevent browning. Repeat with the remaining artichokes.
Heat oil in a large deep skillet or Dutch oven over medium heat. Add leeks, carrots, garlic, thyme, mushrooms and the artichoke hearts; cook, stirring often, until the vegetables start to brown, about 5 minutes.
Add wine and cook until slightly reduced, 2 to 3 minutes. Add broth, salt and the reserved mushroom liquid. Cover and cook over low heat until the artichoke hearts and carrots are almost tender, 30 to 40 minutes.
Stir in lima beans and peas. Increase heat to medium, cover and cook for 10 minutes more. Stir in the reserved lemon juice. Season with pepper and drizzle with olive oil. Serve the stew in shallow bowls, garnished with chives and parsley.
Makes 6 servings.
Prep Time: 15 mins
Cook Time: 1 h
Total Time: 1 h 45 mins
Nutrition Facts
Number of Servings: 6
Amount Per Serving
Calories: 261
Total Fat: 6 g
Saturated Fat: 2 g
Cholesterol: 7 mg
Sodium: 646 mg
Total Carbohydrate: 45 g
Dietary Fiber: 14 g
Protein: 11g
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