Yield: 8 Servings
|1 large||Carrot; sliced|
|3 \N||Celery ribs and leaves; slcd|
|1 tablespoon||Corn oil|
|2 \N||Garlic cloves; chopped fine|
|2 pounds||Potatoes; peeled and sliced|
|2 teaspoons||Salt; or to taste|
|¼ cup||Lemon juice|
|2 \N||Chicken consomme cubes; *|
|¼ teaspoon||Ground tumeric|
1. Puree the carrot and celery with 3 cups of the water in a processor. Put this into a large pan and add the balance of the water.
2. Heat the oil in a skillet, add the garlic, and stir- fry over low heat for 2 minutes, just enough to change the color. Add this to the soup pan.
Bring to a boil over moderate heat and skim off and discard the foam that accumulates.
3. Add the potatoes and cook over low heat for about 45 minutes. The potatoes will begin to disintegrate. At this point, remove the pan from the heat and mash the potatoes in the pan with a hand masher or ricer. Bring the soup to a boil again, add the salt, lemon juice, consomme cubes and tumeric.
4. Simmer over low heat for ½ hour more, stirring frequently to prevent the potatoes sticking to the pan. the soup will have turned a golden color.
Adjust the salt and lemon juice should you wish a more intense flavor.
Serve hot in a soup plate with as much rice as wanted. Variation: Should you prefer, use 6 cups homemade chicken broth instead of water and eliminate the consomme cubes.
SOURCE: Copeland Marks, "Sephardic Cooking: 600 recipes created in Exotic Sephardic Kitchens from Morocco to India,", Donald M. Fine,Inc., New York, 1992, P 418-419.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Dec 06, 1998, converted by MM_Buster v2.0l.