| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Soups-, Hot | 10 | servings | |
INGREDIENTS
| 8 | c | Water |
| 1 | c | Chopped onions |
| 1 | md | Parsnip; peeled |
| 1 | Parsley root; peeled- (I omit) | |
| 1 | tb | Minced garlic |
| 3/4 | c | Green or yellow split peas; rinsed |
| 1 1/2 | c | Diced celery |
| 1 1/2 | c | Sliced mushrooms |
| 1 | c | Chopped tomatoes |
| 1 | c | Diced carrots |
| 1/2 | c | Chopped fresh parsley |
| 1/3 | c | Pearl barley; rinsed |
| 1/4 | c | Chopped fresh celery leaves |
| 3/4 | ts | Salt; or to taste |
| 1/4 | ts | Pepper |
INSTRUCTIONS
1. In a 4- quart pot, combine the water, onions, parsnip, parsley root, and garlic. Bring to a boil over high heat. Stir in the split peas and return to a boil. Reduce heat, cover, and simmer 1 hour. 2. Remove the parsnip and parsley root from the pot; set aside. 3. Stir in the remaining ingredients. Bring to a boil, reduce heat, and simmer, uncovered, 1 hour longer. Mash the parsnip and parsley root and stir into the soup. Makes 10 cups: serves 8 as lunch, 10 to 12 as appetizer Variation: Add 1/4 cup small dry pasta- such as small bowties, alphabets or orzo- to the pot 12 minutes before the soup is finished cooking. 1000 Vegetarian Recipes by Carol Gelles Macmillan, NY 1996 ISBN: 0-02-542965-5 Recipe by: 1000 Vegetarian Recipes by Carol Gelles p.123 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Jan 02, 1999, converted by MM_Buster v2.0l.
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