ROSH HASHANAH - Kartoffel Soup

[Guest guest]

The additions of garlic and the veg " chicken " broth were mine, and I thought of

using the powdered milk, but otherwise this is Rose Friedman's recipe.

 

 

* Exported from MasterCook *

 

Kartoffel Soup (Potato Soup)

 

Recipe By :Rose Friedman

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 onion -- chopped

2 cloves garlic -- optional

1 carrot -- grated

1 stalk celery -- chopped

3 potatoes -- peeled and chopped

2 1/2 tablespoons margarine

3 3/4 cups water -- see notes

3 3/4 cups milk -- see notes

2 tablespoons chopped parsley

salt and pepper -- to taste

1 1/2 tablespoons veg " chicken " broth powder

 

Brown the onions, and garlic if using, in the margarine.

 

Add the carrots, celery and potatoes and bring to a boil with the water and

milk. Add seasonings. Simmer for about 30 minutes.

 

Add the chopped parsley and simmer for another 10 minutes. If desired, garnish

with sour cream or plain yogurt.

 

Source:

" Jewish Vegetarian Cooking "

 

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Per serving: 1196 Calories (kcal); 60g Total Fat; (44% calories from fat); 41g

Protein; 129g Carbohydrate; 124mg Cholesterol; 899mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 11 Fat;

0 Other Carbohydrates

 

NOTES : To make this vegan, you can substitute soy milk for the milk. You can

also use a quart size envelope of non-fat dry milk powder and about 8 cups of

water.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0