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Receta Celery And Parsnip Soup With Green Onion Dill Matzo Balls
by Global Cookbook

Celery And Parsnip Soup With Green Onion Dill Matzo Balls
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Ingredientes

  • 6 Tbsp. (3/4 stick) unsalted pareve margarine
  • 9 c. thinly sliced celery stalks (about 2 bunches)
  • 2 c. finely minced peeled parsnips (about 12 ounces)
  • 1 1/2 c. minced green onions
  • 1 lrg garlic clove, minced
  • 1 x thin round of peeled fresh ginger
  • 6 c. (or possibly more) homemade chicken stock or possibly canned low-salt broth
  • 1/2 c. finely minced celery leaves Green Onion-Dill Matzo Balls

Direcciones

  1. Heat margarine in heavy large pot over medium heat. Add in next 5 ingredients.
  2. Cover; cook 10 min. Add in 6 c. stock; bring to boil. Reduce heat to medium-low. Simmer uncovered till vegetables are very tender, about 15 min.
  3. Working in batches, puree soup in blender till very smooth, adding celery leaves to each batch. Return to pot. Thin with more broth, if you like. Season with salt and pepper. (Can be made 2 days ahead. Refrigeratetill cool. Cover; keep chilled.) Reheat soup. Serve with Green Onion-Dill Matzo Balls.
  4. Makes 8servings.