PASSOVER--Not-Chicken Soup

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* Exported from MasterCook *

 

Not-Chicken Soup

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

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8 cups water

2 teaspoons salt

1 8 inch parsnip -- cut in chunks

2 large carrots -- cut in chunks

2 medium onions -- cut in chunks

8 cloves garlic -- (or more) halved (8 to 10)

2 stalks celery -- coarsely chopped

a handful of mushrooms

1/2 teaspoon turmeric

black pepper to taste

 

Combine everything in a large pot. Bring to a boil, lower heat, and partially

cover. Cook slowly for 1-2 hours.

 

Turn off heat and let soup cool to room temperature. Strain out and discard all

the vegetables. Heat gently just before serving.

 

We cook matzoh balls separately and add them to the soup as we serve it. Matzoh

balls cooked or reheated in the soup will turn a beautiful golden color thanks

to the turmeric.

 

 

 

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Per Serving (excluding unknown items): 37 Calories; trace Fat (3.6% calories

from fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 447mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Fat.

 

NOTES : This recipe comes from Mollie Katzen's book Still Life with Menu pretty

much unaltered. She includes an entire seder menu, which is worth looking at if

you need more ideas. This recipe makes a wonderful golden soup with a rich

flavor very similar to chicken soup. The vegetables can be cut a little smaller

and left in if you prefer a more substantive soup, though the turmeric will

stain them all a vivid orangey-yellow color. A sweet potato or yam in the broth

may give the broth color without coloring all the other vegetables as well.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0