Spring Vegetable Soup With Matzo Balls Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Safflower oil,
1 large: Onion, finely chopped
2 medium: Celery stalks, diced
1 medium: Potato, peeled & diced
2 medium: Carrots, diced
6 cup: Water,
2 each: Vegetable bouillon cubes,
Handful of celery leaves,
1 cup: Tomatoes, drained & chopped
1/2 tsp: Cumin,
2 cup: Cauliflower, chopped
Salt & pepper,
1 cup: Lettuce, shredded
1 cup: Peas, steamed
1 tbsp: Dill, fresh, minced
2 each: Scallions, minced
Matzo balls,
Directions:
Heat oil in a large soup pot. Add onion & celery & saute over
moderate heat until golden. Add potato, carrots, water, bouillon
cubes, celery leaves, tomatoes & cumin. Bring to a boil, reduce heat,
cover & simmer for 15 minutes. Add cauliflower & continue to simmer
for 10 minutes more. Season to taste. Remove from heat & let soup
cool. Refrigerate overnight to develop flavour. Just before serving,
heat soup & add remaining ingredients. Simmer for 10 to 15 minutes.
Add more water if needed. Serve with 3 to 4 matzo balls per bowl.
Nava Atlas, "Vegetarian Celebrations"
Source from luhu.jp
moderate heat until golden. Add potato, carrots, water, bouillon
cubes, celery leaves, tomatoes & cumin. Bring to a boil, reduce heat,
cover & simmer for 15 minutes. Add cauliflower & continue to simmer
for 10 minutes more. Season to taste. Remove from heat & let soup
cool. Refrigerate overnight to develop flavour. Just before serving,
heat soup & add remaining ingredients. Simmer for 10 to 15 minutes.
Add more water if needed. Serve with 3 to 4 matzo balls per bowl.
Nava Atlas, "Vegetarian Celebrations"
Source from luhu.jp