Vegetarian \"chicken\" soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | Carrots | |
| Salt & pepper | ||
| 1 | pinch | Safflower \"saffron\"; (optional) |
| large | Onion with one clove inserted | |
| 2 | larges | Parsnips |
| 7 | Cloves garlic | |
| 1 | Potato; quartered | |
| 5 | Stalks celery | |
| 1 | Bottle semi-sweet wine | |
| ½ | bunch | Parsley |
| 1 | bunch | Fresh 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.