Vegetarian "chicken" Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | 1 | Servings | ||
INGREDIENTS
| 7 | Carrots | |
| Salt & pepper | ||
| 1 | pn | Safflower "saffron" |
| optional | ||
| Onion with one clove | ||
| inserted | ||
| 2 | Parsnips | |
| 7 | Cloves garlic | |
| 1 | Potato, quartered | |
| 5 | Stalks celery | |
| 1 | Bottle semi-sweet wine | |
| 1/2 | Parsley | |
| 1 | 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 pransesq@juno.com on Mar 27, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 624
Calories From Fat: 26
Total Fat: 3.1g
Cholesterol: 0mg
Sodium: 659.8mg
Potassium: 4658.3mg
Carbohydrates: 139.3g
Fiber: 31.7g
Sugar: 35g
Protein: 19g