Posted by Katie C.
3 tablespoons extra-virgin olive oil
1/3 cup flour
3 cups Light and Easy Stock, heated (see recipe below) or use low-sodium canned stock
1/2 cup dry white wine (optional)
1/2 cup fat-free half and half
Sea salt and freshly ground pepper, to taste
In a heavy saucepan blend together the oil and flour. Cook over medium heat, stirring, for 3 minutes. Whisk in the warm stock and the white wine. Cook, whisking, until mixture is just thick enough to coat a wooden spoon. Whisk in the cream. Cook until bubbly. Season to taste with salt and pepper.
149 calories per serving
8 grams of fat per serving
Light and Easy Stock
8 cups fat-free canned chicken broth
4 cups water
1 cup dry white wine (optional)
1 bay leaf
3 sprigs each parsley, thyme, sage and rosemary
1 cup coarsely chopped celery, with leaves
1 cup coarsely chopped onions
1 large carrot, peeled and coarsely chopped
1 teaspoon black peppercorns
Salt to taste
Pour broth, water and wine into a large non-reactive pot. Add herbs, vegetables and peppercorns. Bring to a boil. Simmer uncovered, for 45 minutes. Strain through a fine strainer. Season with salt to taste. Makes about 12 cups.
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