Magali Soup

I like to balance our Sabbath meals so we don't overdo the meat and rich dishes. Consequently, I often serve a vegetarian or other light soup as a first course. I've taken the idea for this soup from Julia Child, Mastering the Art of French Cooking V.2, Knopf, 1973. It's important to really clean the leeks well and to cook this soup for a minimum amount of time - it loses its fresh tomato and herb flavor after awhile.


Cook leeks and onions in oil until translucent. Add tomatoes and garlic. Stir over moderate heat for 5 minutes. Add liquid and rice, and bring to boil. Add herbs and saffron, season to taste. Simmer, covered for 45 minutes. Garnish with additional fresh herbs. Serves 6.
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