Celery and Parsnip Soup with Green Onion-Dill Matzo Balls

Name: Celery and Parsnip Soup with Green Onion-Dill Matzo Balls
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters finely chopped celery leaves; 2 liters thinly sliced celery stalks (about 2 bunches); 1 large garlic clove, chopped; 1 thin round of peeled fresh ginger; 1 Ball Green Onion-Dill Matzo; 355 milliliters chopped green onions; 1 liters (or more) homemade chicken stock or canned low-salt broth; 6 Tbsps (3/4 stick) unsalted pareve margarine; 340 grams cups finely chopped peeled parsnips (about

Celery and Parsnip Soup with Green Onion-Dill Matzo Balls is From preparation to the plate, this recipe takes about 45 minutes. Autumn will be even more special with this recipe. If you have low-salt broth, celery stalks, round of ginger, and a few other ingredients on hand, you can make it.

Instructions

Melt margarine in heavy large pot over medium heat.

Ingredients you will need

Margarine

Equipment you will use

Pot

Add next 5 ingredients. Cover; cook 10 minutes.

Add 6 cups stock; bring to boil. Reduce heat to medium-low. Simmer uncovered until vegetables are very tender, about 15 minutes.

Ingredients you will need

Vegetable

Stock

Working in batches, puree soup in blender until very smooth, adding celery leaves to each batch. Return to pot. Thin with more broth, if desired. Season with salt and pepper. (Can be made 2 days ahead. Chill until cold. Cover; keep chilled.)

Ingredients you will need

Salt And Pepper