| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | 1 | Servings | ||
INGREDIENTS
| 12 | c | Water |
| 1 | tb | Salt |
| 3 | lg | Carrots; peeled or scrubbed well, cut in chunks |
| 2 | md | Onions; cut in chinks |
| 12 | Good sized garlic cloves; at least, halved but not peeled | |
| 2 | Scallions or 1 leek; thinly sliced | |
| 3/4 | ts | Tumeric |
| Lots of freshly ground black pepper | ||
| Handful of chopped parsley |
INSTRUCTIONS
I made this for our seder to serve with matzoh balls and no one even missed the chicken! This is based on Mollie Katzen's "Not-Chicken Soup" (from her "Still Life with Menu" ) with a few changes. She suggests adding a peeled parsnip (which I didn't have) and a handful of mushrooms (which I loathe). This is how I did it and it came out fantastic! 1. Combine everything in a large soup pot and bring to a boil. Lower heat to simmer, partially cover. 2. Cook slowly for about 1 1/2 hours. Turn off the heat and let cool to room temperature. Strain the vegetables through a sieve. Leave as is if you want a clear broth or press the vegetables through the seive for a cloudy but more robustly flavored broth. 3. Serve with matzoh balls, refrigerate, or freeze. Posted to JEWISH-FOOD digest by Melisa Crosby & Will Underwood <melcro@vr-net.com> on Apr 12, 1998
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