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Ingredients
1 Tablespoon vegetable oil
1 Large onion, chopped fine
1 Leek, white part only, chopped fine
4 Celery ribs, chopped fine
2 Carrots, chopped fine
1 Parsnip, chopped fine
4 Sprigs dill
4 Sprigs parsley
1 Bay leaf
Juice and zest of 1/2 lemon
1/2 Teaspoon salt
6 Peppercorns
9 Cups boiling water
2 Tablespoons tomato paste
Instructions
In large pot, heat oil. Saut� onion, leek, celery, carrots and parsnip five minutes to soften. Add dill, parsley, bay leaf, lemon juice and zest, salt, peppercorns and water. Stir in tomato paste to dissolve. Return to a boil. Simmer 20 minutes; strain.
Yields 2 quarts