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Post by braided-rug on Jan 16, 2007 12:23:57 GMT 10
Roasted Garlic Matzo Ball Soup8 appetizer portions or 4 entree portions * 6 large garlic cloves, skin on * 1/2 tsp organic extra virgin olive oil * 4 large eggs * 4 TB cold unsalted butter, cut in small pieces * 1 tsp sea salt * 3 TB water * freshly ground black pepper to taste * 1/2 tsp minced fresh rosemary * 1 cup matzo meal * 1 cup yellow onion, cut in 1-inch pieces * 8 cups vegetable broth * 2 cups carrots, peeled, cut into 1-inch pieces * 1/2 cup celery cut in 1/2 inch pieces Preheat oven to 375°F. Toss cloves of garlic with 1/8 tsp olive oil. Roast in baking pan for 25 minutes, until cloves are soft. Peel garlic when it is easily handled. Using a chef's knife, spread the garlic onto a clean cutting board. Use the tip of a knife to remove any hard pieces or tough skin from the garlic purée. Place the garlic purée, eggs and cold butter into a blender or food processor; purée. Pour the mixture into a bowl. Stir in salt, water, pepper, rosemary and matzo meal. Combine well. Refrigerate for 30 minutes. Heat remaining olive oil in a 3 quart saucepan. Sauté onion for 30 seconds. Add chicken broth, bring to a boil. While stock is heating, roll the matzo into 1-inch balls. When stock comes to a boil add carrots and celery. Allow stock to return to a simmer, add the matzo balls. Cover and simmer for 20 minutes. From: www.wholefoodsmarket.com/recipes/soup-stew/garlicmatzo.html
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