3 tablespoons of Corn oil
2 large (1-1/2 cups) onions, chopped
1/2 tablespoons of Salt, or to taste
4 cups of Water
2 medium Potatoes, peeled & cut into 1inch cubes
2 large Carrots, cut into 1-" cubes
2 Ribs celery w/leaves, sliced
1/4 tablespoons of Pepper
1/4 tablespoons of Ground cinnamon
1 Egg, beaten
2 tb Fresh flat-leaf parsley, chopped
This is a simple soup, full of flavor, is ideal for summer dining or vegetarians any times.
1. Heat oil in a soup pan, add onions & 1/4 teaspoon of the salt, & stir-fry over moderate heat for 2 mins. (My Afghan cook believes salt will hasten frying as onions change color.) Add the water, potato, celery, remaining salt, pepper, & cinnamon & bring to a boil. 2. Simmer soup, covered, for 30 mins. When ready to serve, dribble beaten egg into pan of soup in a circular motion. Sprinkle with parsley. Serve hot.