RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Soup: Chicken w/Matzah Farfel - meat
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
