Serves 10-12 3 1/2 liters/quarts water Juice of half of lemon 1/2 teaspoon pepper 1 teaspoon salt 7 carrots, cut into bite size pieces pinch safflower "saffron" (optional) large onion with one clove inserted 2 large parsnips, peeled and diced 7 cloves garlic, minced 1 potato, quartered 5 stalks celery, peeled and sliced 1 bottle semi-sweet wine 1/2 bunch parsley, minced 1 large bunch fresh dill, minced 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. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com fort lauderdale cater
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