| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Zucchinis; cut into chunks |
| 4 |
lg |
Carrots;peeled, cut into chunks |
| 2 |
|
Parsnips; peeled, cut into chunks |
| 2 |
|
Potatoes; peeled, cut into chunks |
| 2 |
|
Sweet potatoes or 1 butternut squash;peeled, cut into chunks |
| 1 |
|
Weet red pepper; in chunks |
| 1 |
md |
Onion; in chunks |
| 2 |
|
Cloves garlic; peeled and sliced, up to 4 |
| 1 |
|
Sprigs fresh basil leaves; up to 2 |
| 1 |
|
Sprigs fresh parsley leaves; up to 2 |
| 1 |
|
Sprigs fresh dill or marjoram or thyme leaves – whatever your preference; up to 2 |
|
|
Water to cover |
|
|
Salt; pepper, cayenne, etc. to taste. |
INSTRUCTIONS
I make a neat soup for our second seder. It's great for vegetarians, and
even kids seem to like it. You can make it more or less spicy, to taste.
(Note: measurements are approximate - you can adjust according to the
number of people you're serving. It's a no fail soup.
Put all ingredients in a pot. Heat to boiling, boil until tender. Remove in
batches to food processor, using SOMEe liquid in each batch. Process until
smooth. If soup seems too thick, add more of the cooking water until soup
is a consistency you want. Season with salt, etc. to taste. Serve hot or
cold, with mandelin, or matzah balls.
Posted to JEWISH-FOOD digest by Brenda Kosky <bkosky@kosky.com> on Apr 9,
1998
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