| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1/2 |
c |
Fresh flat-leafed parsley leaves, washed well, spun dry and chopped |
| 3 |
|
Garlic cloves, chopped fine |
| 2 |
tb |
Chopped fresh sage leaves (optional) |
| 2 |
md |
Carrots, chopped |
| 2 |
md |
Onions, chopped |
| 1 |
|
Celery rib, chopped |
| 3 |
md |
Potatoes, cut into 1/2 inch pieces |
| 2 |
lg |
Tomatoes, peeled, seeded and chopped |
| 1/2 |
lb |
Spinach, wasked, drained and cut into 1 inch pieces |
| 1/2 |
|
Red bell pepper cut into 1/2 inch pieces |
|
|
The Rind from a 1 pound piece of Parmesan -or- |
| 1 |
c |
Grated parmesan |
| 6 |
c |
Water and pareve "chicken" powder (I used only water) |
| 3 |
c |
Cooked white beans |
| 2 |
c |
Thinly sliced Savoy cabbage |
|
|
Pepper |
INSTRUCTIONS
This is am amended recipe from Gourmet magazine September 1966. I removed
the meat that was called for in the original. My children have fought all
efforts to have spinach or zucchini introduced to their diets; however,
this soup recipe is now their favourite. The parmesan cheese rind makes
this a terrific soup.
METHOD:
1. Cook parsley, garlic and sage in oil in a large 8 quart saucepan. Cook,
stirring for 5 minutes. Add carrots, onions, and celery and cook, stirring
occasionally, 10 minutes.
2. Add potatoes, zucchini, tomatoes, spinach, bell pepper, cheese rind and
broth and simmer, partially covered for 1 1/2 hours.
3. Add beans, cabbage, pepper and salt to taste and simmer, partially
covered, stirring occasionally, 1 hour. Remove cheese rind and cut into
bite-size pieces. Stir rind pieces or grated cheese into soup. Makes about
10 1/2 cups.
Posted to JEWISH-FOOD digest V96 #107
From: Heather Chalmers <HCHALMER@flemingc.on.ca>
Date: Sun, 22 Dec 1996 13:14:21 -0500 (EST)
A Message from our Provider:
“God promises a safe landing, not a calm passage.”