SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)


Potato Scallion Soup with Fried Matzo Dippers

April 2009
Potato Scallion Soup with Fried Matzo Dippers

by 1 people

add your rating

Add a comment

At Passover, hold the leavening. These matzo dippers take the place of dinner rolls quite deliciously.

Makes: 8 servings

Prep: 20 mins

Cook: 40 mins

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
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Sprinkle the parsley on the soup and serve with the fried matzo dippers.