2 large carrots
2 large parsnips
1 large onion with skin
1 bud garlic
1 leak
2 stalks celery with tops
fresh parsley
fresh dill
1 bay leaf
olive oil
9 cups water
1 tbsp best quality sea salt.
Roughly chop carrots, parsnips, onions, leak, celery and garlic bud.
Saute onions without skin in olive oil for 5 minutes.
Add water, salt, vegetable, onion skin, garlic skin, bay leaf and a sprig or 2 of fresh parsley and dill.
Bring to boil
Drizzle a tablespoon olive oil.
Simmer 1 hour.
The onion skins add the color, the parsnips are key to Jewish chicken soup flavor.