Title: Yemenite Soup ( a Meal in One)
Categories: Soup Goldman Jewish
Yield: 4 Servings
| 1/2 | lb | Beef shoulder or ribs, |
| | | With fat removed |
| 3 | | Pieces of marrow bone |
| 6 | | To 10 garlic buds, according |
| | | To taste, unpeeled |
| 1 | lg | Onion, peeled, whole |
| 1 | | Carrot, whole |
| 1 | lg | Tomato, almost quartered,but |
| | | Not cut apart at bottom |
| 4 | | Sprigs parsley |
| 4 | | Sprigs dill |
| 2 | | Chicken legs, including |
| | | Thighs |
| 1 | | Zucchini |
| 2 | | Potatoes, peeled |
| 4 | | Celery stalks |
| 1/2 | ts | Salt |
| 1 | ts | Curry powder |
| 1/4 | ts | Black pepper |
| 1/4 | ts | Ground cumin |
| 1 | c | Cooked noodles or rice |
| | | Optional |
Place the beef and marrow bones with 1 1/2 quarts water in a kettle. Bring
them to a boil and skim the froth from the surface, removing every bit.
Lower the heat and add the garlic buds, ( by being left unpeeled they do
not get soft in the cooking). Add the onion, carrot, tomato, parsley and
dill. Cover the pot and cook, simmering for about 20 minutes. Remove the
marrow bones. Add the chicken legs, cover and simmer another 20 minutes.
Add the zucchini, potatoes and celery, cover and simmer another20 minutes.
Add the salt and additional spices and cook for fnal 10 minutes, remove the
garlic buds. When serving, place a portion of rice or noodles in a large
soup plate. Pour in some sup liquid and add meat and vegetable portions. By
fatfree-request@fatfree.com on Jun 16, 1997