| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Jewish |
Jewish, Soups, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
|
Carrot, sliced |
| 3 |
|
Celery ribs and leaves, slcd |
| 6 |
c |
Water |
| 1 |
T |
Corn oil |
| 2 |
|
Garlic cloves, chopped fine |
| 2 |
lb |
Potatoes, peeled and sliced |
| 2 |
t |
Salt, or to taste |
| 1/4 |
c |
Lemon juice |
| 2 |
|
Chicken consomme cubes, * |
| 1/4 |
t |
Ground tumeric |
INSTRUCTIONS
Kosher, crushed 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. 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. 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. Simmer over low
heat for 1/2 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 <[email protected]> on Dec 06,
1998, converted by MM_Buster v2.0l.
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