| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 5 |
oz |
Fresh dill; (1-1/2 bunches) |
| 2 |
oz |
Fresh parsley; (1 bunch) |
| 1 |
|
Medium-sized onion; scored |
| 2 |
|
Medium-sized carrots; halved lengthwise, cut into 2-inch chunks |
| 2 |
|
Medium-sized parsnips; halved lengthwise, cut into 2-inch chunks |
| 2 |
lg |
Stalks celery; halved |
| 1 |
|
Medium-sized turnip; halved and quartered |
| 2 |
ts |
Salt |
| 1 |
tb |
Vegetable broth powder or 3 vegetable bouillon cubes |
| 10 |
c |
Water |
| 2 |
oz |
Capellini; (small, thin Italian noodles), broken into thirds) |
INSTRUCTIONS
Lots of noodles in a clear broth that relies on fresh dill for its aromatic
flavor. A good first course soup.
Note: As mentioned into the introductory paragraphs, you can substitute any
other noodles that you think are appropriate.
Preparation:
Tie a string around dill and parsley stalks for easy removal later. Combine
all ingredients except noodles in a 6-quart pan. Bring to a boil; reduce
heat and simmer covered for 1-1/2 hours. Remove dill and parsley. Simmer 10
minutes uncovered. For best flavor, cover soup and refrigerate several
hours or overnight. Remove vegetables. Boil noodles in soup broth for 6
minutes. Slice carrots and parsnips and return to soup if desired.
Yield: 8 to 10 servings
End of recipe: Hope this recipe can be used by vegetarians on this list who
need a mock chicken soup recipe.
Posted to JEWISH-FOOD digest by Sandy English <yehudit@earthlink.net> on
Apr 10, 1998
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