Thursday, July 1, 2010

Summer Veg Soup with Matzoh Balls

For the past week, the temperatures have been in the 90s.  Brutal.  Like the 9th circle of hell.  Cooking is not an option. 

BB and I try to live without the air conditioner.  When we do turn it on, we set it at 78-80 degrees, unless it is just unbearable.  The weather finally broke Tuesday night.  What a relief.  Last night the temperature dropped to 58.  It was perfect for sleeping.  Yesterday and today were comfortable, dry with bright blues skies and cotton candy clouds. 

This evening Bill and I went for a walk at sunset.  With the wind it was actually a bit cold.  It felt like a September day.  I made this soup for dinner.

Summer Veg Soup with Matzoh Balls

1 box of matzoh ball mix, prepared with 4 eggs, 1/2 C oil
2 T olive oil
1 garlic scape, minced
1 onion, Vidalia, chopped
bunch of peas in the shell sliced
2 large carrots, sliced
5-6 cups water
1 tsp salt
1 bunch of chard, sliced
1 potato, scrubbed and cubed
rind from romano cheese
shaved caciocavello cheese

Prepare the matzoh ball dough and refrigerate.  Meanwhile, saute onions and scape until softened.  Add pea pods and carrots, stirring to coat with hot oil.  let cook a minute then deglaze pan with 1 C water.  Add potato, salt and water to cover.  Place chard on top, cover and simmer 20 minutes.   After 10 minutes, stir the pot, replace cover and cook 10 minutes more.  Stir in cheese rinds.

Meanwhile, place a second pot with water and salt to boil. Remove matzoh ball dough from the refrigerator.  Divide dough into 8 large portions, and roll into balls.  Drop into boiling water and simmer 15-20 minutes.

Ladle soup into a bowl, then place a matzoh ball in the center and garnish with caciocavello cheese.  Serve hot or room temp.

The Dish Bitch
2 pots
slotted spoon
cutting board and knife

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