Asparagus Zucchini Winter Soup

kosher soup recipes, sukkot and rosh hashanah recipes

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Asparagus Zucchini Winter Soup

No Comments 24 December 2013

Zuchinni and Asparagus soup

 

Thank u @shushyturin for this great winter soup recipe!

  • 3 large zucchini (with skins)
  • 1 bunch of thin asparagus
  • 3 cups low-sodium chicken broth
  • 1 Tbl unsalted butter
  • 1 Tbl dry sherry
  • 1 cup chopped white onion
  • 5 garlic cloves, chopped finely
  • 2 large dashes of Kosher salt
  • 1 dash of fresh ground pepper
  • 2 cups heavy cream
  • 1/2 cup grated parmesan cheese (for Parma Crisps)

1. Top a cookie sheet with parchment paper. Drop spoonfuls (use a tablespoon) on to the liner into little mounds, then press them flat. Bake in 400 degree oven between 5 and 8 minutes (depending upon your oven). Once cooked remove from liner and serve with the soup. I make these while the soup is simmering. 1/2 cup grated cheese makes 9 to 12 crisps.

1. In heavy saucepan melt butter, and add the chopped onion and garlic. Stir till onion is translucent.

2. Wash vegetables and pat dry. Quick chop the zucchini into small chunks and add to pot. Cut off bottom of asparagus stocks (the woody section), and then rough chop the asparagus and add to pot. Cook for about 5 minutes till the veggies get some brown on them, stirring the entire time.

3. Once veggies are brown, add the chicken broth and bring the soup to a boil, then turn down heat. cover the pot, and simmer for about 20 minutes.

4. Vegetables should be soft but still keep their green color. Test the vegetables by pressing them against the side of the pan with a wooden spoon. The vegetables are cooked when they smash against the side but still hold their shape.

5. Take the soup off the stove and using an immersion blender, blend all ingredients till it starts to thicken. I like the immersion blender over a food processor as the clean-up is much easier and I don’t make a big mess on my side counter, as I do when I use the food processor.

6. Just before serving add the sherry, mix well and pour into soup bowls. Add a bit of heavy cream to top, and affix one parmesan crisp in center and serve a couple on the side.
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Coconut Crusted Chicken Cutlets

hanukka recipes and tablesettings, kosher chicken recipes, kosher recipes, sukkot and rosh hashanah recipes

Coconut Crusted Chicken Cutlets

No Comments 24 December 2013

 

Coconut Crusted Chicken Strips

Thank you  @_wifelife_  via Instagram for sharing your coconut crusted chicken cutlets. I’ve always wanted to try this lowfat version of fried coconut chicken. It’s an easy kid’s dinner and served over salad, it can be dressed up too!

 

“Hi Marlene,

I slice thinly pounded chicken breast cutlets (with all fat removed) into long strips. Dredge in flour that is seasoned with cayenne pepper, black pepper and salt. Then dip is egg wash (I use only egg whites) and them fully coat in unsweetened coconut flakes. You can use sweetened too, up to you. I dip in the egg whites again and do a double coating of the coconut flakes. Heat a frying pan with a thin layer of coconut oil or canola oil. Fry the chicken, a few minutes on each side until golden brown.”

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