INGREDIENTS

INSTRUCTIONS

*Kosher, crushed
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 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 <nlberry@prodigy.net> on Dec
06, 1998, converted by MM_Buster v2.0l.

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