Soup: Chicken w/Matzah Farfel - meat

Posted by : Karen Selwyn

In the text accompanying the article, Zeidler says that celery root is
at its best around Passover.  This was interesting confirmation of my
own observation.  Walking through the grocery store two days ago, I
spotted the celery root and noted that it looked much nicer than at
Hanukkah when I last bought celery root to make apio (a lemon-braised
carrot and celery root dish).

Incidentally, in THE JEWISH HOLIDAY COOKBOOK, Gloria Greene says that
apio is a traditional dish at the first seder for Sephardic Jews,
especially Turkish Jews.  The recipe for apio should be in the rfcj
archives, but if it isn't let me know and I'll send it to you.

Karen Selwyn

*   *   *   *   *   *   *

Chicken Soup with Matzo Farfel

1 (5-pound) chicken, cut into serving pieces 
3 medium onions, peeled and diced 
3 to 4 quarts water 
16 small carrots, peeled and cut into 1-inch pieces 
1 large celery root, peeled and thinly sliced
1 tablespoon minced fresh dill 
Salt 
Freshly ground black pepper 
1 cup matzo farfel, boiled and drained 

In a large, heavy Dutch oven or pot, place chicken pieces, onions and
enough water to cover. Bring to a boil over high heat. Using large
spoon, skim off foam that rises to top. Add carrots, celery root and
dill. Cover, leaving lid ajar; simmer 1 hour. Add salt and pepper to
taste. Uncover; simmer 30 minutes. 

Let soup cool to room temperature; refrigerate. After soup has cooled,
remove fat that has hardened on top. Bring soup to a boil.  Add farfel;
simmer to heat through. Ladle into heated soup bowls. 

Yield: 10 to 12 servings. 

Source: "A Passover Seder With Israeli Flavor"
         Judy Zeidler
         ST. LOUIS POST DISPATCH (on-lin edition), 4/17/89

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