Vegetarian \"chicken\" soup

Yield: 1 servings

Measure Ingredient
7 \N Carrots
\N \N Salt & pepper
1 pinch Safflower \"saffron\"; (optional)
\N large Onion with one clove inserted
2 larges Parsnips
7 \N Cloves garlic
1 \N Potato; quartered
5 \N Stalks celery
1 \N Bottle semi-sweet wine
½ bunch Parsley
1 bunch Fresh dill

(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.

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