| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Jewish |
Soups, Appetizers, Jewish |
8 |
Servings |
INGREDIENTS
| 7 |
c |
Water |
| 1 |
c |
Chopped onion |
| 2 |
|
Leeks, green parts only |
| 4 |
|
Parsley sprigs |
| 1 |
lg |
Celery stalk, chopped |
| 2 |
|
Vegetable bouillon cubes |
| 2 |
tb |
Olive oil |
| 4 |
lg |
Leeks, chopped, white & light green parts only |
| 2 |
md |
Turnips, peeled & diced |
| 1 |
lg |
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 |
tb |
Freshly minced parsley |
| 3 |
tb |
Freshly minced dill |
|
|
Matzo farfel, optional |
INSTRUCTIONS
STOCK
SOUP
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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