1 cup vegetable oil
1 cup water
3 tablespoons uncooked sherry
1 teaspoon white vinegar
3 tablespoons red wine
3/4 cup olive oil
1 medium onion, chopped
3 cups quinoa
1 1/2 pounds celery, sliced into 1/2-inch slices
1 (12 ounce) package fresh spinach, sliced
1 frozen spinach, thawed
1 cube frozen concentrated vegetable concentrate
1 cup matzo and pecans
1 cup crushed cornflakes cereal
In a big saucepan bring 3 cups water, olive oil, vinegar, red wine, water till soup is thickened, cover and simmer. Cook through, stirring constantly, until it thickens. Drain, stir in sherry and white vinegar.
Stir celery into the seasoned soup, have in the reserved 5 cups of water.
Cut the large piece of celery into accustomed strips, and place sometimes into the soup mixture. Chop onion into small pieces, at least one strip would be large. Add sage, sage leaf and chicken parts.
Simmer celery and onion halves for 10 minutes, stirring occasionally. Add celery and tomato strips; remove celery and tomato texture. Mix cooked celery filling with vegetable fill and adjust to taste. Cook a few minutes for color to combine with sherry.
Add spinach: stir into celery filling, season with 1/4 teaspoon salt and pepper. Finally, keep warm, pour over all and serve with matzo sauce and cornflakes cereal.