Title: Batata Bel Lamoun (Golden Potato Soup)
Categories: Soup Jewish Israel Egypt
Yield: 6 Servings

1	lg	Carrot, sliced
3		Ribs celery w/leaves, sliced
6	c	Water
1	tb	Corn oil
2		Cloves garlic, chopped fine
2	lb	(abt 6) potatoes, peeled and sliced
2	ts	Salt, or to taste
1/4	c	Lemon juice
2		Cubes kosher chicken consomme, crumbled
1/4	ts	Ground turmeric

Lemon is predominant flavor in this almost vegetarian soup. It is know as Friday Soup since it is prepared by Egyptian Jews for Friday evening dinner to usher in Sabbath. It can be prepared for dairy meals by omitting kosher consomme cubes used in modern version of a traditional soup.

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. VARIATION: Should you prefer, use 6 cups of homemade chicken broth in place of water and consomme cubes.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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