Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/4 c Fava beans; cooked, peeled
- 1/4 c Cranberry beans; cooked and
- 1/4 c Sea beans; blanched
- 1/4 c Garden peas
- 1/4 c Green and yellow roma beans;
- 1/4 c Purslane; picked
- 1 lb Italian parsley; blanched,
- 1 lb Lambs quarters wild spinach;
- 1/4 lb Sorrel; cut into chiffonade
1 quart vegetable
Preparation
Heat vegetable stock in a saucepan. Add all beans and simmer for 2 to 3 minutes. Strain beans, reserving the liquid, and place beans in a heated soup bowl. Add parsley puree, spinach puree and butter to the reserved liquid. Bring to a boil and puree with a hand blender, add purslane. Season to taste. Pour over the top of the beans. Garnish with the chiffonade of sorrel. Yield: 4 servings Nutritional information: 443 calories and 9 grams of fat VEGETABLE STOCK In a saucepan steam the vegetables in a small amount of water for 8 to 10 minutes. Add the herbs and remaining water and simmer for 20 minutes. Strain and reserve. Courtesy of Ex. Chef Tom Colicchio, Gramercy Tavern, NYC Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: RECIPE FOR HEALTH SHOW #RHG297 Posted to MC-Recipe Digest V1 #812 by 4paws@netrax.net (Shermeyer-Gail) on Sep 27, 1997
