Try this Golden Potato Soup (Batata Bel Lamoun) recipe, or contribute your own.

Still searching for what to cook ?

Name: Golden Potato Soup (Batata Bel Lamoun)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 lg Carrot; sliced; 3 Celery ribs and leaves; slcd; 6 c Water; 1 tb Corn oil; 2 Garlic cloves; chopped fine; 2 lb Potatoes; peeled and sliced; 2 ts Salt or adjust amount to taste; 1/4 c Lemon juice; 2 Chicken consomme cubes; *; 1/4 ts Ground tumeric

Find the most delicious recipes here

INGREDIENTS

1 lg Carrot; sliced
3 Celery ribs and leaves; slcd
6 c Water
1 tb Corn oil
2 Garlic cloves; chopped fine
2 lb Potatoes; peeled and sliced
2 ts Salt ; or adjust amount to taste
1/4 c Lemon juice
2 Chicken consomme cubes; *
1/4 ts Ground tumeric

Servings

INSTRUCTIONS

*Kosher, crushed 1. Puree the carrot and celery with 3 cups of the water in a processor. Put this into a large pan and add the balance of the water. 2. Heat the oil in a skillet, add the garlic, and stir- fry over low heat for 2 minutes, just enough to change the color. Add this to the soup pan. Bring to a boil over moderate heat and skim off and discard the foam that accumulates. 3. Add the potatoes and cook over low heat for about 45 minutes. The potatoes will begin to disintegrate. At this point, remove the pan from the heat and mash the potatoes in the pan with a hand masher or ricer. Bring the soup to a boil again, add the salt, lemon juice, consomme cubes and tumeric. 4. Simmer over low heat for 1/2 hour more, stirring frequently to prevent the potatoes sticking to the pan. the soup will have turned a golden color. Adjust the salt and lemon juice should you wish a more intense flavor. Serve hot in a soup plate with as much rice as wanted. Variation: Should you prefer, use 6 cups homemade chicken broth instead of water and eliminate the consomme cubes. SOURCE: Copeland Marks, "Sephardic Cooking: 600 recipes created in Exotic Sephardic Kitchens from Morocco to India,", Donald M. Fine,Inc., New York, 1992, P 418-419. Posted to JEWISH-FOOD digest by Nancy Berry on Dec 06, 1998,

NOTES

Alert editor

Golden Potato Soup (Batata Bel Lamoun)

1 lg Carrot; sliced
3 Celery ribs and leaves; slcd
6 c Water
1 tb Corn oil
2 Garlic cloves; chopped fine
2 lb Potatoes; peeled and sliced
2 ts Salt or adjust amount to taste
1/4 c Lemon juice
2 Chicken consomme cubes; *
1/4 ts Ground tumeric

*Kosher, crushed    1. Puree the carrot and celery with 3 cups of the water in a processor. Put  this into a large pan and add the balance of the water.    2. Heat the oil in a skillet, add the garlic, and stir- fry over low heat  for 2 minutes, just enough to change the color. Add this to the soup pan.  Bring to a boil over moderate heat and skim off and discard the foam that  accumulates.    3. Add the potatoes and cook over low heat for about 45 minutes. The  potatoes will begin to disintegrate. At this point, remove the pan from the  heat and mash the potatoes in the pan with a hand masher or ricer. Bring  the soup to a boil again, add the salt, lemon juice, consomme cubes and  tumeric.    4. Simmer over low heat for 1/2 hour more, stirring frequently to prevent  the potatoes sticking to the pan. the soup will have turned a golden color.  Adjust the salt and lemon juice should you wish a more intense flavor.    Serve hot in a soup plate with as much rice as wanted. Variation: Should  you prefer, use 6 cups homemade chicken broth instead of water and  eliminate the consomme cubes.    SOURCE: Copeland Marks, "Sephardic Cooking: 600 recipes created in Exotic  Sephardic Kitchens from Morocco to India,", Donald M. Fine,Inc., New York,  1992, P 418-419.    Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Dec  06, 1998,

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (230g)
Recipe Makes: 8 Servings

Calories: 101
Calories from Fat: 95 (94%)

Amt Per Serving		% DV

	Total Fat 10.6g	14 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 6.2g
	Polyunsanturated Fat 3.1g
Cholesterol 0mg		0 %
Sodium 3.5mg		0 %
Potassium 40.4mg		1 %
Total Carbohydrate 2.3g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 1.9g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 101

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this week

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

REVIEW THIS RECIPE

REVIEWS

Gzonline

Last week I made this in the crockpot as follows -put one pack chicken in water (high 1 hour then low as long as you want) to make soup base, substituted sweet potato for carrots, no garlic, juice of one fresh lemon, salt, pepper, celery, potato. When everything was soft, I took out chicken for another use, and mashed the vegetables in the soup directly, and added a little water (2 cups?) and left on low. Excellent

11y