|3 tablespoons||Corn oil|
|2 larges||(1-1/2 cups) onions; chopped|
|½ teaspoon||Salt; or to taste|
|2 mediums||Potatoes; peeled & cut into|
|; 1-in cubes|
|2 larges||Carrots; cut into 1-" cubes|
|2||Ribs celery w/leaves; sliced|
|¼ teaspoon||Ground cinnamon|
|2 tablespoons||Fresh flat-leaf parsley; chopped|
There are many occasions in Jewish cooking when a pareve or neutral soup is wanted for dairy occasions or for very hot days. This is a simple soup, full of flavor, is ideal for summer dining or vegetarians any times.
1. Heat oil in a soup pan, add onions & ¼ teaspoon of the salt, & stir-fry over moderate heat for 2 mins. (My Afghan cook believes salt will hasten frying as onions change color.) Add the water, potato, celery, remaining salt, pepper, & cinnamon & bring to a boil. 2. Simmer soup, covered, for 30 mins. When ready to serve, dribble beaten egg into pan of soup in a circular motion. Sprinkle w/parsley. Serve hot. Serves 4 to 6.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi Per serving: 687 Calories (kcal); 46g Total Fat; (58% calories from fat); 12g Protein; 60g Carbohydrate; 187mg Cholesterol; 1219mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit; 8½ Fat; 0 Other Carbohydrates
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