Recipe: Passover Vegetable Soup
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PASSOVER VEGETABLE SOUP
8 cups fat-free chicken broth
6 cups chopped leek
3 cups diced carrot
3 cups diced peeled turnip
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground saffron (optional)
7 teaspoons chopped fresh cilantro
Combine first 6 ingredients in a large Dutch oven; stir in saffron, if desired. Bring to a boil; cover, reduce heat, and simmer 1 hour or until vegetables are tender.
Ladle soup into each of 14 bowls; sprinkle with cilantro.
Servings: 14
Serving Size: 1 cup soup and 1/2 teaspoon cilantro
Source: Cooking Light, March 1997
8 cups fat-free chicken broth
6 cups chopped leek
3 cups diced carrot
3 cups diced peeled turnip
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground saffron (optional)
7 teaspoons chopped fresh cilantro
Combine first 6 ingredients in a large Dutch oven; stir in saffron, if desired. Bring to a boil; cover, reduce heat, and simmer 1 hour or until vegetables are tender.
Ladle soup into each of 14 bowls; sprinkle with cilantro.
Servings: 14
Serving Size: 1 cup soup and 1/2 teaspoon cilantro
Source: Cooking Light, March 1997
MsgID: 3138037
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Happy Passover! Jewish Holiday Recipes (...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Happy Passover! Jewish Holiday Recipes (...
Board: Daily Recipe Swap at Recipelink.com
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and without prior notification or explanation. Failure to follow the guidelines
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