| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
|
Big onion |
| 1 |
|
Handfull spinach |
| 50 |
g |
Butter |
| 1 |
ts |
Semolina; (solet in Hebrew) |
| 1 1/2 |
l |
Water |
| 1 |
|
Handfull angel hair noodles |
|
|
Salt; pepper, muscade to taste |
| 1 |
|
Stone |
| 1 |
dl |
White wine |
| 100 |
g |
Shreeded cheese |
INSTRUCTIONS
Source: Recettes de nos grand-meres au Pays d'Enhaut
Shred the spinach and onion. Melt the butter, add the semolina and fry
adding the onion and spinach, stiring all the time. Cover with water, add
the noodles and spice to taste. Add the stone, and cook for about 20
minutes. Then add the wine and continue cooking few minutes. Serve the soup
on the shreded cheese.
Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel"
<i_barzel@netvision.net.il> on Oct 26, 1998, converted by MM_Buster v2.0l.
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“When God ordains, He sustains.”