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Passover soups can be a great addition to your Passover supper. Check out this article for some delicious soup recipes for Pesach.
Passover Soups
Passover is one of the greatest festivals of the Jews celebrated round the globe with huge fun and fervor. The festival commemorates the successful escape of the Jews from the clutches of the Egyptians. Celebrated across seven or eight days, Passover season begins on the 15th day of the Nisan month of the Hebrew calendar. The main highlights of the festival can be viewed on the first two nights when family and friends gather together for ritual Seder meals. Special plates and cutlery are laid on tables and luxurious dishes are prepared to symbolize the occasion. In case you are planning to prepare a special Seder supper, check out these soup recipes to add on to your meal menu. Get going and feast on these delicious soups to celebrate Passover in a special way.
Soup Recipes For Pesach
Zucchini and Spinach Soup
Ingredients
- ¼ cup Olive Oil
- 2 medium Onions (chopped)
- 1½ pounds Zucchini (trimmed, cut into ½-inch-thick rounds)
- 1 12 ounce Russet Potato (peeled, thinly sliced)
- 4 cups (or more) low-salt Chicken Broth
- 1 6-ounce bag Baby Spinach Leaves
- 1½ cups Cilantro (coarsely chopped)
- Salt (to taste)
- Pepper (to taste)
Instructions
- Place a large pot on fire and heat olive oil on medium flame.
- Add onion and sauté for about 8 minutes till they turn soft.
- Add zucchini and russet potato. Mix well to blend.
- Add chicken broth and stir gently. Boil the soup.
- Decrease the flame to medium-low and cover the pot.
- Simmer the soup for around 15 minutes till the potatoes turn soft.
- Remove from heat and puree the soup in a blender in small batches.
- Add some baby spinach and cilantro in each batch while processing the soup.
- Return the puree back to the pot.
- If required, add another ¼ cup broth to thin the soup.
- Add salt and pepper. Stir.
- Allow the soup to cool and then cover the pot. Refrigerate until serving.
- Reheat the soup before serving.
Spring Vegetable and Mini Matzo Ball Chicken Soup
Ingredients
- 2 tbsp Chicken Fat or 2 tbsp (¼ stick) Pareve Margarine
- 1 cup Green Onions (chopped, divided)
- ¾ cup Onion (chopped)
- ½ cup Carrot (diced)
- ½ cup Celery (chopped)
- 6 tbsp dry White Wine
- 6 cups low-salt Chicken Broth
- Mini Matzo Balls
- 3 tbsp fresh Italian Parsley (chopped)
- 3 tbsp fresh Chives (chopped)
Instructions
- Place chicken fat in a heavy large pot and heat on medium flame.
- Add ½ cup green onions, onion, carrot and celery. Sauté till the vegetables turn soft, for about 8 minutes.
- Add white wine and stir well. Cook for another 2 minutes until the wine has evaporated.
- Pour chicken broth and simmer the soup for 10 minutes to allow the flavors to blend.
- Add the matzo balls to the soup and simmer on low flame for 5 minutes till the balls are well heated.
- Add salt and pepper to taste.
- Ladle soup into soup bowls and add 3 matzo balls to each bowl.
- Garnish with parsley, chives and remaining ½ cup green onions.
- Serve hot.
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