Title: Soupe De Pesach (Passover Soup)
Categories: Soup Jewish Tunisia Beef
Yield: 8 Servings

3		Ribs cardoon, cut into 1/2-" cubes (see -- NOTE)
3		Kohlrabies, cut into 1/2 cubes
5		Carrots, cut into 1/4-" cube
1/4	c	Parsley, chopped
1/4	c	Fresh coriander, chopped
1	lb	Beef chuck, cut into thin 2 inch pieces
1/2	ts	;pepper
1	ts	;salt, or to taste
1	ts	Paprika
5	c	;water
3		Sheet matzoh, broken into 1-" square pieces

Tunisians like cardoons, the freshly ribs from a plant of the artichoke family. Along w/all the other vegetables & seasonings it makes & a fine soup for the holiday.

1. Put everything into a pan except the water & matzoh. Steam over low heat for 10 mins, shaking the pan vigorously. Add the water, bring to a boil, & simmer over low heat for 1 hr. 2. When the meat is tender, put the matzoh pieces on top of the soup, cover the pan, & simmer for 10 mins more. Do not stir. Serve hot, meat & vegetables together.

NOTE: CARDOON (Cynara Cardunculus): Related to the artichoke, but cardoon is grown primarily for the stalks. The fleshy ribs are eaten. To some it is an esoteric vegetable, but there are those it traditionally. The flavor is slightly bitter, the texture is similar to celery. A popular vegetable in Morocco & Tunisia, occasionally seen in New York ethnic markets.

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.

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