| 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 pransesq@juno.com on Mar 27, 1999, converted by
MM_Buster v2.0l.
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