Recipe - Vegetarian Chicken Soup

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 semisweet wine
One half bn Parsley
1 bn Fresh dill

(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 One half hour. Add potato,
celery and wine and simmer One half 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 nonvegetarian kind, especially when served with knoedlach.

Posted to fatfree digest by pransesq@juno.com on Mar 27, 1999, converted by
MM_Buster v2.0l.