| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Jewish |
Appetizers, Jewish, Soups |
8 |
Servings |
INGREDIENTS
| 7 |
c |
Water |
| 1 |
c |
Chopped onion |
| 2 |
|
Leeks, green parts only |
| 4 |
|
Parsley sprigs |
| 1 |
|
Celery stalk, chopped |
| 2 |
|
Vegetable bouillon cubes |
| 2 |
T |
Olive oil |
| 4 |
|
Leeks, chopped white & |
|
|
light green parts only |
| 2 |
|
Turnips, peeled & diced |
| 1 |
|
Celery stalk, diced |
| 2 |
|
Bay leaves |
| 14 1/2 |
oz |
Can tomatoes, chopped |
| 12 |
oz |
White mushrooms, sliced |
|
|
Juice of 1 lemon |
|
|
Salt & pepper to taste |
| 3 |
T |
Freshly minced parsley |
| 3 |
T |
Freshly minced dill |
|
|
Matzo farfel, optional |
INSTRUCTIONS
Combine all stock ingredients, bring to a boil & simmer for 30
minutes. Let stand till needed & then drain befroe using. Heat oil in
a soup pot. Add chopped leeks & saute over moderate heat, stirring
frequently, til lthe leeks start to go limp. Add stock, turnips,
celery & bay leaves. Bring to a boil, cover & simmer for 10 minutes.
Add tomatoes (including their juice) & mushrooms, simmer another 15 to
20 minutes. Season to taste & remove from heat. Allow soup to stand
for several hours or cool & refrigerate overnight. Before serving,
heat through, add parsley & dill. Top each serving with matzo farfel
if desired. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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