By Mirj on March 05, 2002
Photo by Bergy
Photo by Bergy
"This veggie chicken soup is based on a Mollie Katzen recipe. Instead of discarding the vegetable I sometimes mash them, add some eggs, oil and matzo meal and make them into a kugel."
Serving Size: 1 (408 g)
Servings Per Recipe: 6
"This is a really good veggie broth that can be made in a crockpot and used for a variety of clear broth style soups. After the simmering vegetables are removed I added diced carrots, cauliflowerettes, and a quarter cup of French lentils, simmering until the lentils were just tender. Garnish with finely minced parsley and chives. Very nice! Thanks, Mirj."
"This looks like it would be good as a veggie broth for risotto or anything that needs a broth when you are serving vegans!!"
" Lovely clear veggie soup. I left the veggies in and did not puree just served as is - very enjoyable. I would love to try it with the matzoh balls. The garlic flavor is just right. I used 4 cups vegetable broth and 4 cups water and cooked for 1 hour. Thanks Mirj for a soup that is now in my favorites."
"Great. Have used it many times. So good to have a "chicken" soup when serving a dairy meal. Also very nice with matzoh balls as suggested. — posted Sep 30, 2004,1 member found this helpful What on earth was I thinking about when giving this recipe "only" 4*? Have made it twice the past weeks and it is just so versatile. Once I did not discard the vegetables, instead I mixed the lot with a blender, the result was a wonderful "filled" soup. The other time I discarded the vegetables and instead added fresh carrots, leeks (both julienne sliced), peas, cauliflower and vermicelli. Reheated the soup just 5 minutes in order to keep the veggies crisp. I am sure there are many more uses for this and I'll keep on trying!"