KELDON'S COOKERY
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3 tablespoon Corn oil
2 large Onions
1/2 teaspoon Salt
4 cup Water
2 medium cubed Potatoes
2 large diced Carrots
2 stalks diced Celery
1/4 teaspoon Pepper
1/4 teaspoon ground Cinnamon
1 large beaten Egg
2 tablespoon chopped Flat-Leaf Parsley
Note: Also known as Shorba Yavron
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Level of Difficulty: Preparation Style: Preparation Time: Process Time: Overall Time: |
Intermediate Stove Top 15 Minutes 30 Minutes 45 Minutes |
Note: Also known as Shorba Yavron
Heat oil in a soup pot; add onions and 1/4 teaspoon salt. Stir-fry over moderate heat for 2 minutes.
Add water, potatoes, carrots, celery, remaining salt, pepper and cinnamon. Bring to a boil. Simmer soup, covered, for 30 minutes.
When ready to serve, dribble beaten egg into the pot of soup in a circular motion. Garnish with flat-leaf parsley.
