| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | 1 | servings | ||
INGREDIENTS
| 7 | Carrots | |
| Salt & pepper | ||
| 1 | pn | Safflower "saffron"; (optional) |
| lg | Onion with one clove inserted | |
| 2 | lg | Parsnips |
| 7 | Cloves garlic | |
| 1 | Potato; quartered | |
| 5 | Stalks celery | |
| 1 | Bottle semi-sweet wine | |
| 1/2 | bn | Parsley |
| 1 | bn | Fresh dill |
INSTRUCTIONS
(Adapted from the Passover Gourmet Cookbook) Fill a big soup pot with water. Add the onion, carrots, parsnip, salt and pepper, garlic. Bring to boil and then simmer for 1/2 hour. Add potato, celery and wine and simmer 1/2 hour. Add parsley and dill and simmer 15 minutes. Add more salt and pepper to taste. The fresh dill is vital; it makes the soup practically indistinguishable from the non-vegetarian kind, especially when served with knoedlach. Posted to fatfree digest by [email protected] on Mar 27, 1999, converted by MM_Buster v2.0l.
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