Jewish Soups and Salad Recipes
Sephardic Leek Soup
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Sephardic Leek Soup (Sopa de Prasa)
1/4 cup olive or vegetable oil
10 medium (about 2 lbs) leeks, trimmed, sliced and well-washed
2 large baking potatoes, peeled and grated
OR 3 medium carrots, peeled and grated
1 bunch parsley, chopped
8 cups chicken broth or vegetable broth
1 teaspoon salt
1/4 teaspoon freshly ground pepper (See note)
pinch of grated nutmeg (optional)
Heat the oil in a 6-quart pot over medium heat. Add the leeks and
potatoes. Saute until softened, 5-10 minutes.
Add the parsley, broth, salt and pepper, and nutmeg (optional).
Bring to a boil. Reduce the heat to low and simmer the contents,
covered, 40 minutes, until tender. Serve the soup as is or process
in a blender.
Serve warm or chilled. Adjust seasoning before serving..
Note: White pepper is recommended for appearance in white soups.
However, freshly ground black pepper is recommended for taste.
Source: The World of Jewish Entertaining by Gil Marks
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