Vegetable Stock Soup
(1 ratings)Posted by:jrt
Soup can be eaten as-is or add matzo balls, vegetarian kreplach or egg noodles.
| Serves: 10-12 |
| Prep Time: 20 minutes Cook Time: 4 hours |
| Ashkenazi Parve Soup |
- Recipe
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Ingredients
4 large carrots, sliced
1 large yellow onion, sliced thin
1 large bulb fennel (including leaves), coarsely chopped
4 large stalks celery, chopped
4 cloves garlic, crushed
2 medium red potatoes, quartered
1 apple, quartered
1 pear, quartered
3 ears of corn, quartered
1 cup chopped leeks (greens only)
1 bay leaf
1 bunch fresh parsley, chopped
2 tbl. fresh thyme, minced (or 2 tbl dried)
2 tbl. fresh oregano, minced (or 2 tbl dried)
1 tbl. allspice
salt and pepper, to taste
20 cups very cold water
Directions
- In a large pot, combine all ingredients. Bring to a boil, then cover and reduce heat to simmer for 4 hours.
- Remove and discard all vegetables (or eat them!)
- Strain and serve.