Title: Spanish-Jewish Dandelion Soup
Categories: Spanish Jewish Soup Beef Sausage
Yield: 10 Servings

1/4	lb	Dried chick-peas
		[garbanzos]
1/4	lb	Dried white beans
		Water for soaking
1/2	lb	Corned beef [any soup meat
		Would do]
2	tb	Cooking oil
1/4	lb	Garlic beef sausage
8	c	Water
2		Cloves garlic, finely
		Chopped
2		Tomatoes, chopped
1 1/2	ts	Tsp. ground cumin
2		Potatoes, peeled and diced
1/2	lb	Chopped dandelion greens or
		Spinach
1/2	c	Margarine [I'd use only 2 or
3	tb	]
1	c	Croutons

Soak chick-peas and beans overnight in water. Drain. In a large pot saute beef in oil and add sausage. Saute until cooked.

Remove from pot and slice sausage.

Add rest of ingredients to pot, except for dandelion greens, margarine, and croutons. Simmer 3 hours or until chick-peas and beans are tender.

Melt margarine in a skillet, add meats and greens on high heat. Stir, toss greens well until wilted. Add with meats to soup. [at this point, I'd chill the soup and remove the excess fat cap, or skim soup carefully, or do the paper towel trick] Serve with crisp croutons.

You can use spinach instead of dandelions if you have no lawn. Source: The Joys of Jewish Cooking" by Stephen and Ethel Longstreet

From: Brian Mailman From: Jefffree@eskimo.Com Date: 12 Aug 97 Jewish-Food List Ä

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