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Soup, Sephardic Leek ["Yehi Ratson"] - meat, pareve

Posted by : Karen Selwyn

Last year, I wrote about food which is part of the "Yehi Ratson ("May
it be Your Will") ceremony during the Rosh Hashanah meal. This Sephardic
ceremony involves blessings over approximately nine types of food with
specific prayers for a good new year.  Since leeks are a part of the
ceremony, I am sharing a leek soup recipe for Rosh Hashanah. 

I have included the Yehi Ratson explanation for leeks only. Anyone
interested in the complete list of foods can find them in the archives
in the Rosh Hashanah category. Click on Ceremonial Foods.

Leeks: The Hebrew word for leek, "karti," is a pun on another Hebrew
word "yikartu" which means "to be cut off."  Therefore, eating leeks at
Rosh Hashanah symbolizes a wish for the Jews' enemies to be cut off.

Karen Selwyn

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Sephardic Leek Soup (Sopa de Prasa)

1/4 cup olive or vegetable oil
10 medium (about 2 lbs) leeks, trimmed, sliced and well-washed
2 large baking potatoes, peeled and grated
  OR 3 medium carrots, peeled and grated
1 bunch parsley, chopped
8 cups chicken broth or vegetable broth
1 teaspoon salt
1/4 teaspoon freshly ground pepper (See note)
pinch of grated nutmeg (optional)

Heat the oil in a 6-quart pot over medium heat.  Add the leeks and
potatoes.  Saute until softened, 5-10 minutes.

Add the parsley, broth, salt and pepper, and nutmeg (optional).  Bring
to a boil. Reduce the heat to low and simmer the contents, covered, 40
minutes, until tender.  Serve the soup as is or process in a blender. 

Serve warm or chilled. Adjust seasoning before serving.

Note: White pepper is recommended for appearance in white soups. 
However, freshly ground black pepper is recommended for taste.

        Gil Marks

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