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CATEGORY CUISINE TAG YIELD
Vegetarian 1 Servings

INGREDIENTS

7 Carrots
Salt & pepper
1 pn Safflower "saffron"
optional
Onion with one clove
inserted
2 Parsnips
7 Cloves garlic
1 Potato, quartered
5 Stalks celery
1 Bottle semi-sweet wine
1/2 Parsley
1 Fresh dill

INSTRUCTIONS

(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 1/2 hour. Add  potato, celery and wine and
simmer 1/2 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@juno.com on Mar 27, 1999,  converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 624
Calories From Fat: 26
Total Fat: 3.1g
Cholesterol: 0mg
Sodium: 659.8mg
Potassium: 4658.3mg
Carbohydrates: 139.3g
Fiber: 31.7g
Sugar: 35g
Protein: 19g


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