Zucchini Flanken Soup

Chicken soup will always be the gold standard, and I'm sure we'll be enjoying plenty of it over Pesach. But when I want to switch things up, zucchini soup is next in line. It's super simple to make and always a hit. This version, with flanken, is bursting with flavor; the flanken bones add an incredible richness, making it a true Yom Tov treat.

Yields 8 servings

¾ cup olive oil

3 medium onions, diced

3 leeks, white and light green part only, cleaned and sliced

1 tablespoon garlic powder

6 medium-large zucchini, peeled and chopped

2 russet potatoes, peeled and chopped

6 cups water

1 tablespoon salt

1 teaspoon pepper

1½ Ibs. bone-in flanken

1. Heat the olive oil in a large pot over

medium heat

1. Add the sliced onions and leeks, and sauté until they develop a deep golden brown color.

2. Stir in the zucchini, potatoes, water to almost cover the vegetables, salt, and pepper.

3. Bring to a boil, then reduce heat and cook for 40 minutes

4. Use an immersion blender to blend soup until smooth

5. Add the flanken to the pot and bring the soup back to a boil,

6. Cover, reduce flame, and simmer for 2 1/2 hours or until the flanken are fork tender.

7. Remove the flanken and bones from the soup and discard the bones.

8. Shred the flanken into crouton-sized pieces and store in a container separate from the soup.

9. When serving the soup, add the flanken "croutons" into each bowl individually.

photo by Sruly Fryde

featured in Whisk by Ami Pesach Cookbook