Potato Scallion Soup with Fried Matzo Dippers

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Potato Scallion Soup with Fried Matzo Dippers
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

  • 6 tablespoons butter
  • 6 bunches scallions, thinly sliced (about 4 cups)
  • 4 large baking potatoes (about 2 1/4 pounds), cut into small cubes
  • 5 cups chicken or vegetable broth
  • 1/2 cup dry white wine
  • Salt and pepper
  • 3/4 cup heavy cream
  • 5 sheets unsalted matzo
  • 5 large eggs, beaten
  • 2 tablespoons milk
  • 1 tablespoon finely chopped flat-leaf parsley

Preparation

In a large saucepan, melt 4 tablespoons butter over medium-low heat. Add the scallions and cook for 1 minute. Add the potatoes, chicken broth, wine and 1/2 teaspoon salt; bring to a boil. Lower the heat, cover partially and simmer until the potatoes are tender, 20 to 25 minutes.

Using a blender, puree the soup. Return to the pot and stir in the heavy cream; season with salt and pepper. Cover and keep warm.

Rinse each sheet of matzo under running water, then break into small pieces and add to a large bowl. Stir in the eggs and milk and season with salt and pepper.

In a large nonstick skillet, melt 1 tablespoon butter over medium heat. Transfer the matzo mixture to the skillet, patting it down in an even layer. Cover and cook until golden-brown on the bottom, about 5 minutes.

Hold a flat cookie sheet over the skillet and carefully invert the matzo pancake onto it. In the skillet, melt the remaining 1 tablespoon butter over medium heat. Slide the pancake into the skillet and cook until golden-brown on the other side, about 5 minutes. Slide onto a cutting board and cut into 8 wedges.

Sprinkle the parsley on the soup and serve with the fried matzo dippers.