6 Servings
1 lg carrot, sliced
3 ribs celery with leaves, sliced
6 c water
1 T corn oil
2 cloves garlic, chopped fine
2 lb (abt 6) potatoes, peeled and
-, sliced
2 t salt, or to taste
1/4 c lemon juice
2 cubes kosher chicken
-consomme, crum, bled
1/4 t turmeric, ground
1. In a processor, puree carrot and celery with 3 cups of the water.
Into a large pan, pour puree and remaining 3 cups of water.
2. In a skillet, heat oil. Add garlic and stir-fry over low heat
for 2 minutes, or until garlic begins to change color. Add the
garlic to soup pan. Bring soup to a boil over moderate heat and skim
off and discard any foam that accumulates.
3. Add potatoes and cook over low heat for about 45 minutes. The
potatoes will begin to disintegrate. At this point, remove pan from
the heat and mash potatoes in pan with a hand masher or ricer. Bring
soup to a boil again, add salt, lemon juice, consomme cubes, and
turmeric.
4. Simmer over low heat for 1/2 hour longer, stirring frequently to
prevent potatoes sticking to pan. The soup will have turned a golden
color. Adjust salt and lemon juice, if a more intense flavor is desired.
Serve hot in a soup plate with as much rice as wanted. Makes 6 to 8
servings.
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