Instructions: There are many occasions in Jewish cooking when a pareve or neutral soup is wanted for dairy occasions or for very hot days. This is a simple soup, full of flavor, is ideal for summer dining or vegetarians any times.

1. Heat oil in a soup pan, add onions & 1/4 teaspoon of the salt, & stir-fry over moderate heat for 2 mins. (My Afghan cook believes salt will hasten frying as onions change color.) Add the water, potato, celery, remaining salt, pepper, & cinnamon & bring to a boil. 2. Simmer soup, covered, for 30 mins. When ready to serve, dribble beaten egg into pan of soup in a circular motion. Sprinkle w/parsley. Serve hot.

Serves 4 to 6.

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