Vegetarian \"chicken\" soup

1 servings

Ingredients

QuantityIngredient
7Carrots
Salt & pepper
1pinchSafflower \"saffron\"; (optional)
largeOnion with one clove inserted
2largesParsnips
7Cloves garlic
1Potato; quartered
5Stalks celery
1Bottle semi-sweet wine
½bunchParsley
1bunchFresh dill

Directions

(Adapted from the Passover Gourmet Cookbook) Fill a big soup pot with water. Add the onion, carrots, parsnip, salt and pepper, garlic. Bring to boil and then simmer for ½ hour. Add potato, celery and wine and simmer ½ hour. Add parsley and dill and simmer 15 minutes. Add more salt and pepper to taste.

The fresh dill is vital; it makes the soup practically indistinguishable from the non-vegetarian kind, especially when served with knoedlach.

Posted to fatfree digest by pransesq@... on Mar 27, 1999, converted by MM_Buster v2.0l.