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.
Ingredients
- 1 cup leeks, cleaned and sliced thinly
- 1/2 cup onions, sliced thinly
- 3 T. olive oil
- 3 cups canned crushed tomatoes
- 4 large cloves of garlic, minced
- 5 cups water or chicken stock
- 1/4 cup raw white rice
- 1 T. parsley, 1 bay leaf, 1/4 tsp. thyme, 6-10 fresh basil leaves
- 1/2 tsp. saffron
- salt and black pepper to taste
- 1 pinch sugar
- additional fresh herbs for garnish, if desired
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.