Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 12 cups | Water |
| 1 tablespoon | Salt |
| 3 larges | Carrots; peeled or scrubbed well, cut in chunks |
| 2 mediums | Onions; cut in chinks |
| 12 | Good sized garlic cloves; at least, halved but not peeled |
| 2 | Scallions or 1 leek; thinly sliced |
| ¾ teaspoon | Tumeric |
| Lots of freshly ground black pepper | |
| Handful of chopped parsley |
I made this for our seder to serve with matzoh balls and no one even missed the chicken! This is based on Mollie Katzen's "Not-Chicken Soup" (from her "Still Life with Menu" ) with a few changes. She suggests adding a peeled parsnip (which I didn't have) and a handful of mushrooms (which I loathe).
This is how I did it and it came out fantastic! 1. Combine everything in a large soup pot and bring to a boil. Lower heat to simmer, partially cover.
2. Cook slowly for about 1½ hours. Turn off the heat and let cool to room temperature. Strain the vegetables through a sieve. Leave as is if you want a clear broth or press the vegetables through the seive for a cloudy but more robustly flavored broth.
3. Serve with matzoh balls, refrigerate, or freeze.
Posted to JEWISH-FOOD digest by Melisa Crosby & Will Underwood <melcro@...> on Apr 12, 1998