| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 3 |
|
Carrots, diced |
| 2 |
c |
Small broccoli florets |
| 2 |
sm |
Zucchini, diced |
| 2 |
sm |
Yellow crookneck squash, diced |
| 1 |
|
Sweet potato, peeled, diced |
| 8 |
oz |
Fresh shiitake mushrooms, stems removed, caps quartered |
| 6 |
|
Shallots, chopped |
| 4 |
lg |
Garlic cloves, minced |
| 6 |
c |
Vegetable broth |
| 1 |
cn |
(28-oz) diced tomatoes |
| 1/4 |
c |
Chopped fresh basil |
| 1/8 |
ts |
Ground cloves |
INSTRUCTIONS
Barbara Wasser's Kosher Kitchen (Adapted from BON APPÉTIT, March 1994) May
Be Used For Passover
Large covered stock pot
1. Heat oil in heavy large stock pot over medium-high heat.
2. Add carrots, broccoli, zucchini, squash, sweet potato, mushrooms,
shallots and garlic.
3. Sauté until vegetables are almost tender, about 10 minutes.
4. Mix in broth, tomatoes with juices, basil and cloves.
5. Simmer over low heat until vegetables are tender, about 20 minutes.
6. Season to taste with salt and freshly ground black pepper.
7. Serve with your favorite matzo ball.
Can be prepared 1 day ahead. Return soup to simmer before serving. Posted
to JEWISH-FOOD digest V97 #117 by swass@global2000.net (Barbara & Steve
Wasser) on Apr 7, 1997
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