Beat together:

- 3 egg yolks

- 1 2/3 cups warm water

- 1 t salt

Beat in 2 T butter.

Add 1 ¾ cup matzo meal.

Fold in gently but well 3 egg whites, stiffly beaten.

Chill mixture in refrigerator for at least 1 hour.

Bring to a boil 6-12 cups chicken or vegetarian stock.

Dampen your hands to keep the mixture from sticking and form matzo ball mixture into balls the size of golf balls. Drop into the briskly simmering soup.

When all the balls have been added, cover the pot and cook for about 15 minutes. The matzo balls will swell and rise to the top when they are done.

To serve, place a ball or two into each soup bowl then add broth.

Serves 6.

Ingredients:

- 2 T butter

- 3 T all purpose flour

- 1 1/2 quarts chicken or vegetarian broth

- 1/2 t nutmeg

- 1/4 t dried thyme

- 1/4 t white pepper

- 1 clove garlic, crushed

- 1 13-14 oz can artichoke hearts and liquid

- 1 1/2-2 cups cream

- paprika

- parsley, minced

Melt 2 T butter and stir in 3 T all purpose flour. Cook for 2-3 minutes without allowing it to brown.

Add soup broth, nutmeg, dried thyme, white pepper, garlic and cook for 10 minutes.

Add can of artichoke hearts and liquid.

Blender mixture and then sieve.

Add 1 1/2 - 2 cups cream.

Cook until serving temperature.

Garnish with paprika and minced parsley.

Serves 6-8.

SOURCE: Safta's Morgan Keegan Cookbook

Ingredients:

- 6 large tomatoes, chopped

- 1/2 cup butter

- 1/2 cup onion, minced

- 1/2 cup celery, chopped

- 1 T sugar

- 1 T cider vinegar

- 2 cloves, whole

- 1/2 t dried sage

- 4 cups broth or stock

- 1/4 cup tomato paste

- 1/2 cup heavy cream

- salt and pepper

- minced parsley to garnish

Combine all ingredients except broth/stock, tomato paste, and cream in a soup pot and bring to a boil. Simmer for 35 minutes.

Press contents of the pot through a mouli.

Return puree to soup pot adding stock/broth, tomato paste, and salt and pepper to taste. Simmer for 15 minutes.

Stir in heavy cream. Garnish with minced parsley.

SOURCE: Safta's Morgan Keegan Cookbook

Ingredients:

- 4 T sherry vinegar

- 4 cloves garlic, crushed

- 2 t ground coriander

- 2 t ground cumin

- Big pinch of red pepper flakes

- 2-4 lb fresh tomatoes

- 1 large seedless cucumber, peeled

- 1 bunch green onions OR red onion to taste

- ¼-½ cup olive oil (not extra virgin)

- 2 slices of bread

- Water

Soak two slices of bread in enough water to moisten, about 1 minute. Squeeze out excess water. Rip bread into pieces then add to blender jar.

Add the rest of the ingredients to the blender jar and blend on high until soup reaches desired consistency.

Best if chilled for at least an hour before serving.

SOURCE: Laylee Safa + The Internet

In a saucepan, melt 4 T butter.

Saute in it until soft but not brown:

- 12 scallions, chopped (including green parts)

- 1 clove garlic, crushed

Stir in 3 T flour.

Stirring constantly, add gradually 3 cups hot soup stock.

Cook, stirring until the soup is thickened. Then run it through a fine sieve or a blender.

Return the soup to its pot.

Saute in a new pan 2 cups minced mushrooms in 3-4 T butter.

Add to soup and cook a moment or two.

Stir in:

- 1 cup heavy cream

- 1 T chopped parsley

SOURCE: Gourmet Vol II

Ingredients:

- 2 cups scallions, chopped

- 1 garlic clove, crushed

- 3 T butter

- 2 T flour

- 4 cups stock

- 1 egg yolk

- 1/4 cup cream

- chives, finely chopped

Stew scallions and garlic in butter over a low flame until they are tender but not brown.

Stir in flour. Add soup stock gradually while stirring constantly.

Simmer gently for 30 minutes then strain through a fine sieve.

Mix together egg yolk, cream, and a little bit of the hot soup in a cup. Pour the cup into the soup while stirring.

Heat to serving temperature but DO NOT BOIL.

Serve garnished with finely chopped chives.

Serves 4-5.

SOURCE: Safta + Gourmet VII