Food
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Many families cannot afford to celebrate the Passover
holiday. Invite a less fortunate family to your home
this year under the custom of Hachnaset Orchim
(the inviting of special guests to one's seder table).
If you would like to join in this community-wide
effort, call Andy or Libby Beider at 248-851-0925
?‘:
Zk
3/19
1999
116 Detroit Jewish News
Uncover and bake another 40 to
45 minutes, or until the top is nicely
browned and crusty. Let cool. Slice
and serve warm or at room tempera-
ture. Makes 6 to 8 servings.
Lemony Leek And Mushroom Soup
Stock:
7 c. water
1 c. chopped onion
Green parts from 2 leeks, well
washed
4 sprigs parsley
1 large celery stalk, coarsely
chopped
2 vegetable bouillon cubes
2 T. olive oil
4 large leeks, white and lightest
green parts only, chopped and
well rinsed
2 medium turnips, peeled and cut
into 1/2-inch dice
1 large celery stalk, diced
2 bay leaves
14 1/2-ounce can imported
tomatoes with liquid, chopped
12 ounces white mushrooms, sliced
Juice of 1 lemon; or more to taste
Salt and freshly ground pepper to
taste
2 to 3 T. minced fresh parsley
2 to 3 T. minced fresh dill
Matzah farfel (coarse crumbs made
of matzah flour, available in
boxes from the supermarket) for
garnish, optional
Combine all the ingredients for the
stock in a soup pot or large saucepan.
Bring to a boil, then cover and
simmer for 30 minutes. Let stand
until needed, then strain before
using. Heat the oil in a large soup
pot. Add the chopped leeks and
saute over moderate heat, stirring
frequently, until the leeks just begin
to go limp. Add the stock, turnips,
celery and bay leaves. Bring to a
boil, then cover and simmer for 10
minutes.
Add the tomatoes and mush-
rooms and continue to simmer until
the vegetables are tender, another
15 to 20 minutes. Season to taste
with lemon juice, salt and pepper.
Remove from the heat. Allow the
soup to stand for several hours or
cool and refrigerate overnight.
Before serving, heat through as
needed. Stir in the parsley and dill.
If the vegetables seem crowded,
adjust the consistency with more
water, and then adjust the season-
ings and lemon juice.
Top each serving with a sprin-
kling of matzah farfel if desired.
Makes 8 to 10 servings.
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