Vegetarian "chicken" broth

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

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