Shorba Yavron (Assorted Vegetable Soup)

Ingredients

 * 3	tbl	Corn oil
 * 2	lrg	(1-1/2 cups) onions, chopped
 * 1/2	tsp	Salt, or to taste
 * 4	cup	Water
 * 2	med	Potatoes, peeled & cut into 1-in cubes
 * 2	lrg	Carrots, cut into 1-" cubes
 * 2	x	Ribs celery w/leaves, sliced
 * 1/4	tsp	Pepper
 * 1/4	tsp	Ground cinnamon
 * 1	x	Egg, beaten
 * 2	tbl	Fresh flat-leaf parsley, chopped

Directions

 * 1) 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.
 * 2) 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.