| 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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