RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Leek Soup, Sephardic: Sopa de Prasa - meat, pareve
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. Source: THE WORLD OF JEWISH ENTERTAINING Gil Marks
