| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
servings |
INGREDIENTS
| 4 |
|
Parsnips |
| 4 |
|
Carrots |
| 2 |
|
Celery ribs |
| 1 |
lg |
Potato |
| 3 |
|
Yellow squash |
| 3 |
|
Zucchini squash |
| 2 |
md |
Sweet potatoes |
|
|
Water |
|
|
Salt; to taste |
|
|
Garlic powder; to taste |
INSTRUCTIONS
source: my friend Andee Y.
Peel and dice all vegetables. Place vegetables into a six quart pot. Put
enough water in the pot to cover the vegetables. Bring to a boil. Lower
heat and simmer for about 20 minutes. Puree half of the vegetables or mash
with a potato masher in the soup pot. Bring to a boil again. Season with
salt and garlic powder.
Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Sep
6, 1998, converted by MM_Buster v2.0l.
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