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THE BALTIMORE JEWISH HOME
SEPTEMBER 16, 2021
84
OCTOBER 29, 2015 | The Jewish Home
In The K
tchen
Sukkot Soup By Naomi Nachman
I wrote this recipe last year with Sukkot in mind. I was looking to create a soup
that would stick to our bones while eating outdoors on a cool Sukkot evening. My family and guests absolutely loved this
soup. This recipe makes a big batch, and it freezes really well.
B A LT I M O R E J E W I S H H O M E . C O M
Ingredients ◦ 2 tablespoon canola oil ◦ 2 strips flanken ◦ 2 medium onions, diced ◦ 2 cloves garlic, minced ◦ 4 stalks celery, diced ◦ 2 large carrots, diced ◦ 2 medium zucchini, diced ◦ 2 can chickpeas, drained ◦ 1 ½ pounds (24 oz.) frozen broccoli cuts ◦ 1 ½ pounds (24 oz.) frozen cauliflower cuts ◦ 8 cups vegetable broth or water ◦ 1 tablespoon kosher salt ◦ Freshly ground pepper
Preparation 1.
Heat oil in large soup pot over medium-high heat. Sear flanken for about 5 minutes per side, or until
the meat releases itself. Remove meat and set aside.
2.
In the same pot, add onion and sauté till translucent. Add in garlic and sauté for 2 minutes. Lower heat to medium-low, add celery, carrots, zucchini chickpeas, broccoli and cauliflower.
3.
Place the meat back to the pot. Add the broth, salt, and pepper. Stir and bring mixture to a boil.
4.
Reduce heat to low and simmer, covered, for 2 hours.
5.
Remove meat and shred off the bones and return the meat to the pot.
Cook’s note: Add broth or water until just below the top of the vegetables. Too much water will make a thin soup. Photo by Hudi Greenberger. Styling by Renee Muller. Shared with permission by Mishpacha Magazine.
Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.
