| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Afghan |
Afghan |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Corn oil |
| 2 |
lg |
(1-1/2 cups) onions; chopped |
| 1/2 |
ts |
Salt; or to taste |
| 4 |
c |
Water |
| 2 |
md |
Potatoes; peeled & cut into |
|
|
; 1-in cubes |
| 2 |
lg |
Carrots; cut into 1-" cubes |
| 2 |
|
Ribs celery w/leaves; sliced |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Ground cinnamon |
| 1 |
|
Egg; beaten |
| 2 |
tb |
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.
1. 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.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in
Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published
by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
Per serving: 687 Calories (kcal); 46g Total Fat; (58% calories from fat);
12g Protein; 60g Carbohydrate; 187mg Cholesterol; 1219mg Sodium Food
Exchanges: 3 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit; 8 1/2 Fat; 0
Other Carbohydrates
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