| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | 1 | Servings | ||
INGREDIENTS
| 12 | c | Water |
| 1 | T | Salt |
| 3 | Carrots, peeled or scrubbed | |
| well cut in chunks | ||
| 2 | Onions, cut in chinks | |
| 12 | Good sized garlic cloves, at | |
| least halved but not | ||
| peeled | ||
| 2 | Scallions or 1 leek, thinly | |
| sliced | ||
| 3/4 | t | 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! Combine everything in a large soup pot and bring to a boil. Lower heat to simmer, partially cover. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 128
Calories From Fat: 9
Total Fat: 1g
Cholesterol: 0mg
Sodium: 7217.2mg
Potassium: 1153.8mg
Carbohydrates: 27.9g
Fiber: 8.4g
Sugar: 14.5g
Protein: 3.9g