RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Potato-Vegetable with Caraway - dairy, pareve
The original version of this recipe offers people the option of pureeing some of the vegetables to thicken the soup. I've been happiest with this recipe when I puree most -- if not all -- the vegetables. You may need to add a bit more milk or vegetable stock to achieve the desired consistency if you puree most/all the vegetables. Karen Selwyn * * * * * * Potato-Vegetable Soup with Caraway 3 tablespoons butter, margarine, or oil 3 cups chopped onions 3 lbs. Yukon gold potatoes, peeled and cubed 1/2 cup celery, diced 1 cup diced carrots 4 cups vegetable stock 1 teaspoon caraway seeds salt freshly ground pepper 2 tablespoons farina 3 cups milk or vegetable stock 1/2 cup chopped parsley Heat the butter (or margarine or oil) in a pot large enough to hold the soup. Add the onions. Cook over low heat, covered, for 10 minutes until limp and translucent. Add the celery and carrots. Remove the lid and cook over low-moderate heat for 5 additional minute, stirring occasionally. Add the potatoes, caraway seeds, and as much is needed from the first measure of vegetable stock to barely cover the vegetables. Bring to a boil. Add the farina. Cover partially and simmer for 20 minutes. Stir in the milk (or stock). Simmer for another 10-15 minutes, until the potatoes are tender but still hold their shape. If desired, puree some of the vegetables with some of the stock in a blender. Return the puree to the soup and blend thoroughly. To serve, sprinkle each portion with some chopped parsley. If serving the soup with a pareve or dairy meal, sour cream may be passed separately. Source: Adapted from THE JEWISH AMERICAN KITCHEN by Raymond Sokolov
