Yield: 8 servings
Measure | Ingredient |
---|---|
2 tablespoons | Safflower oil |
1 large | Onion, finely chopped |
2 mediums | Celery stalks, diced |
1 medium | Potato, peeled & diced |
2 mediums | Carrots, diced |
6 cups | Water |
2 eaches | Vegetable bouillon cubes |
\N \N | Handful of celery leaves |
1 cup | Tomatoes, drained & chopped |
½ teaspoon | Cumin |
2 cups | Cauliflower, chopped |
\N \N | Salt & pepper |
1 cup | Lettuce, shredded |
1 cup | Peas, steamed |
1 tablespoon | Dill, fresh, minced |
2 eaches | Scallions, minced |
\N \N | Matzo balls |
Heat oil in a large soup pot. Add onion & celery & saute over moderate heat until golden. Add potato, carrots, water, bouillon cubes, celery leaves, tomatoes & cumin. Bring to a boil, reduce heat, cover & simmer for 15 minutes. Add cauliflower & continue to simmer for 10 minutes more. Season to taste. Remove from heat & let soup cool. Refrigerate overnight to develop flavour. Just before serving, heat soup & add remaining ingredients. Simmer for 10 to 15 minutes. Add more water if needed. Serve with 3 to 4 matzo balls per bowl.
Nava Atlas, "Vegetarian Celebrations" Submitted By MARK SATTERLY On 04-05-95