Potage Maigre

Name: Potage Maigre
Ingredients: 2 tablespoons olive oil; 2 large onions, quartered and thinly sliced; 1 large celery stalk, finely diced; Handful of celery leaves; 2 small heads Boston or Bibb lettuce, finely shredded; One 32-ounce carton low-sodium vegetable broth; 1 cup water; 1 cup steamed fresh or thawed frozen green peas; 1 cup peeled, seeded, and finely diced cucumber; 1/4 cup chopped fresh parsley; 2 tablespoons chopped fresh dill; Salt and freshly ground pepper to taste; Vegan Sour Cream (page 7) for topping, optional

13 ingredients

19 steps

Ingredients

2 tablespoons olive oil
2 large onions, quartered and thinly sliced
1 large celery stalk, finely diced
Handful of celery leaves
2 small heads Boston or Bibb lettuce, finely shredded
One 32-ounce carton low-sodium vegetable broth
1 cup water
1 cup steamed fresh or thawed frozen green peas
1 cup peeled, seeded, and finely diced cucumber
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
Salt and freshly ground pepper to taste
Vegan Sour Cream (page 7) for topping, optional

Directions

1

Heat the oil in a soup pot.
2

Add the onions and saute over medium-low heat until translucent.
3

Add the celery and continue to saute until the onions are golden.
4

Add the celery leaves, lettuce, broth, and water.
5

Bring to a rapid simmer, then lower the heat.
6

Add the peas and cucumber.
7

Adjust the consistency with additional water if the soup is too dense.
8

Stir in the parsley and dill, then season with salt and lots of freshly ground pepper.
9

Simmer over very low heat for 5 minutes.
10

Serve at once, or allow to cool to room temperature to serve.
11

Either way, top each serving with a dollop of sour cream, if desired.
12

Per serving:
13

Calories: 85
14

Total fat: 5g
15

Protein: 3g
16

Fiber: 3g
17

Carbohydrate: 9g
18

Cholesterol: 0mg
19

Sodium: 77mg