Algerian Julienne of Vegetable Soup for Passover

• 1 pound beef shoulder (optional)
• 1 pound marrow bones (optional)
• 1 bay leaf
• 2 whole cloves
• 5 peppercorns
• Salt to taste
• 2 tablespoons vegetable oil
• 1 onion, diced
• 3 leeks, white and light-green parts, thinly sliced
• 3 carrots, peeled and diced
• 1 stalk celery, diced
• 2 large potatoes, peeled and diced (about 1 1/2 pounds)
• 2 turnips (about 1 pound), peeled and diced
• 1/2 small head of cabbage (8 ounces), shredded
• 1/2 tablespoon turmeric
• Pinch of saffron
• 1 pound fresh or frozen fava beans, peeled
• 4 tablespoons chopped fresh parsley for garnish

1. If using meat, place the beef and bones in a large soup pot.
2. Add the bay leaf, cloves, peppercorns, and 8 cups water.
3. Bring to a boil, add a teaspoon of salt, or to taste, and skim off any scum that rises to the top.
4. Lower the heat, and simmer, covered, for 1 hour.
5. Remove the bones, pour the liquid through a sieve, and return the broth to a clean soup pot.
6. Discard the bones, but save the marrow to eatthe cooks treat!
7. Cut the beef into 1-inch cubes, and put back into the broth.
8. Heat the vegetable oil in a frying pan, and saute the onion until translucent.
9. Transfer to the broth (or the water for vegetarian version; see headnote).
10. Add the leeks, carrots, celery, potatoes, turnips, and cabbage, stirring after each addition.
11. Season with turmeric (about 1/2 tablespoon, or to taste) and saffron.
12. Bring the soup to a boil, lower the heat, and simmer, covered, for about 20 minutes, or until the potatoes are cooked.
13. Add the fava beans, and cook for 5 more minutes.
14. Adjust seasonings, sprinkle with parsley, and serve.

beef shoulder, bones, bay leaf, cloves, peppercorns, salt, vegetable oil, onion, leeks, carrots, celery, potatoes, head of cabbage, turmeric, saffron, beans, parsley

Taken from www.epicurious.com/recipes/food/views/algerian-julienne-of-vegetable-soup-for-passover-373938 (may not work)