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Algerian   -   Chorba Bil Matisha   adapted from North Africa by Kitty Morse

  • 1 Large Onion
  • 4 Whole Cloves
  • 6 Cups Vegetable Broth
  • 2 Pounds Butternut Squash -- cubed
  • 4 Stalks Celery -- chopped
  • 2 Cans Diced Tomatoes
  • 2 Tablespoons Cilantro -- finely chopped
  • 1/4 Teaspoon Turmeric
  • 1/4 Cup Capellini -- broken
  • 1 Cup Milk
  • Salt And Pepper -- to taste
  • 1 Large Lemon -- wedged
Directions Stud onions with cloves. In soup pot, combine broth, squash, celery, tomatoes, cilantro and turmeric. Cover and bring to a boil. Reduce heat to medium and cook until the vegetable are tender about 30 minutes. Discard onion and cloves. In blender, puree the soup. Return soup to pot and add pasta. Simmer for 8 minutes. Thin with milk and heat through. Season with salt and pepper. Serve with lemon wedges.
Serves 4
Time to Make 0:00

Printer version   4 Votes - Yum: 4.25, Easiness: 4.75, Speed: 4.25, Overall: 4.41667 Rate this recipe

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