Hamod Soup

A traditional soup eaten on Passover Eve (Erev Pesach).

Ingredients

• Celery stalks (5, can also add a few leaves)

• Medium potatoes (3)

• Garlic cloves, chopped not crushed (4)

• Juice from one whole lemon

• Olive oil (1 tbsp)

• Salt (1 tsp)

Instructions

• Cut the celery into rings about 1/4 cm thick.

• Peel and cut the potatoes into 2 cm cubes.

• Heat olive oil in a pot and sauté the garlic, celery, and potatoes briefly.

• Add 1 liter of water and salt.

• Cook until the potatoes are tender.

• Add the lemon juice and cook for another 5 minutes.

• Add salt to taste.

• Serve with white rice.