Shaved Summer Vegetables

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  • Makes: 10 servings
  • Makes: 9 cups broth
  • Prep: 25 mins
  • Cook: 1 hr to 1 hr 30 mins

Shaved Summer Vegetables

Directions

  1. Arrange vegetables and herbs in a large bowl or on a platter. Serve in shallow bowls with hot broth ladled over. The hot broth will cook and soften the vegetables slightly. Top with chives.

From the Test Kitchen

*Chicken Bones for Broth:

Use reserved bones from rotisserie chickens or cook 2 whole chickens in water for 1 1/2 to 2 hours or until meat is tender. Cool; remove skin and meat. Place meat in a storage container; chill or freeze for another use.

Chicken Broth

Directions

  1. Combine all ingredients in a large pot and bring to boiling over high heat. Reduce heat; skim off any foam. Cover and simmer for 1 to 1 1/2 hours. Strain contents through a fine mesh sieve into a clean pot. Discard bones and vegetables. Return broth to a simmer and adjust seasonings to taste with salt and pepper.
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Nutrition Facts (Shaved Summer Vegetables)

  • Per serving:
  • 65 kcal ,
  • 2 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 9 mg chol. ,
  • 505 mg sodium ,
  • 9 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 4 g pro.
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