| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Afghan | Afghan | 1 | Servings |
INGREDIENTS
| 3 | T | Corn oil |
| 2 | 1-1/2 cups onions chopped | |
| 1/2 | t | Salt, or to taste |
| 4 | c | Water |
| 2 | Potatoes, peeled & cut into | |
| 1-in cubes | ||
| 2 | Carrots, cut into 1-" cubes | |
| 2 | Ribs celery w/leaves, sliced | |
| 1/4 | t | Pepper |
| 1/4 | t | Ground cinnamon |
| 1 | Egg, beaten | |
| 2 | T | Fresh flat-leaf parsley |
| chopped |
INSTRUCTIONS
There are many occasions in Jewish cooking when a pareve or neutral soup is wanted for dairy occasions or for very hot days. This is a simple soup, full of flavor, is ideal for summer dining or vegetarians any times. Heat oil in a soup pan, add onions & 1/4 teaspoon of the salt, & stir-fry over moderate heat for 2 mins. (My Afghan cook believes salt will hasten frying as onions change color.) Add the water, potato, celery, remaining salt, pepper, & cinnamon & bring to a boil. 2. Simmer soup, covered, for 30 mins. When ready to serve, dribble beaten egg into pan of soup in a circular motion. Sprinkle w/parsley. Serve hot. Serves 4 to 6.
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Nutrition (calculated from recipe ingredients)
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Calories: 622
Calories From Fat: 66
Total Fat: 7.6g
Cholesterol: 186mg
Sodium: 2084.1mg
Potassium: 3056.4mg
Carbohydrates: 120g
Fiber: 23.8g
Sugar: 18.3g
Protein: 27.9g