Hamud

Name: Hamud
Ingredients: 2 quarts chicken stock (see page 143) (or you may use 1 or 2 bouillon cubes); 3 leeks, cut into 3/4-inch slices; 1 head of celery with leaves, cut into 3/4-inch slices; 4 medium potatoes, peeled and diced; Salt and white pepper; 4 cloves garlic or more, chopped; Juice of 13 lemons, to taste; 1 teaspoon sugar, or more to taste; 4 zucchini, cut into 1/2-inch slices; 2 tablespoons dried mint; About 2/33/4 cup (uncooked measure) plain cooked rice to serve with (optional) (See page 338)

11 ingredients

5 steps

Ingredients

2 quarts chicken stock (see page 143) (or you may use 1 or 2 bouillon cubes)
3 leeks, cut into 3/4-inch slices
1 head of celery with leaves, cut into 3/4-inch slices
4 medium potatoes, peeled and diced
Salt and white pepper
4 cloves garlic or more, chopped
Juice of 13 lemons, to taste
1 teaspoon sugar, or more to taste
4 zucchini, cut into 1/2-inch slices
2 tablespoons dried mint
About 2/33/4 cup (uncooked measure) plain cooked rice to serve with (optional) (See page 338)

Directions

1

Bring the stock to the boil in a pan.
2

Put in the leeks, celery, and potatoes.
3

Add salt, pepper, garlic, lemon juice, and sugar and simmer for about 1/2 hour.
4

Add the zucchini and mint and cook 15 minutes more.
5

Serve, adding rice if you like, in the soup plates.