MMMMM----- Recipe via Meal-Master (tm) v8.00
       Title: Grape Leaves Soup
  Categories: Soups, Vegetables, Israeli
       Yield: 4 servings
      15    Grape leaves
       4 T  Olive oil
       1 lg Onion
       1 lg Red bell pepper
       5 c  Vegetable stock
     1/2 c  Dry white wine
     1/2    Cauliflower head
       1 sm Eggplant
     2/3 c  Rice; uncooked
       1 ts Salt
     1/2 ts Black pepper
     1/2 ts Ground coriander
       1 T  Extra Virgin Olive Oil
     1/2 c  Fresh parsley; chopped fine
   A colorful soup, delicately tart, and simply delicious.  An easy
   alternative to Greek-style stuffed grape leaves.
   Soak the grape leaves in water for 30 minutes, then drain.  Tansfer to
   food processor, and pulse until chopped (but not pureed).
   Peel the red bell pepper using a vegetable peeler, then chop.  Finely
   chop the onion. Heat the olive oil in a large pan, add the chopped
   onion and red pepper, and fry until soft.
   Add stock, white wine, and grape leaves, and bring to a boil.
   Meanwhile, cut the cauliflower to flowerettes, and peel and cube the
   eggplant. Add the cauliflower, eggplant and rice to the boiling stock,
   along with the salt, pepper and coriander.
   Lower the heat, cover partially, and simmer for 1/2 to 3/4 hour, until
   the vegetables are soft and the rice is cooked.
   Just before serving, sprinkle each serving with olive oil, and garnish
   with chopped parsley.
   This soup is best prepared a day ahead and then reheated gently.
   Proudly created by Gabi Shahar on March 1996.