A deliciously different way to present the standard soup and knaidelach. This makes a great weekday meal-in-one.
Butternut Squash Carrot Soup with Chicken Knaidelach
Recipe By Temi Philip
- Cooking and Prep: 1 h 20 m
- Serves: 4
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Contains:
Ingredients (21)
Soup Ingredients
Knaidelach Ingredients
Start Cooking
Prepare the Soup
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Heat the oil in a large stockpot and sauté the onion and garlic.
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Add the carrots and squash and sauté for 10 minutes.
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Add orange juice, water, honey, salt, and pepper. Bring to a boil and cook for approximately one hour on a low flame, until the vegetables are very soft.
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Blend using a stick blender.
Prepare the Knaidelach
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Meanwhile, mix together all the knaidelach ingredients, excluding the water.
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Add the water and knead by hand until you have a smooth mixture. Chill the mixture for 30 minutes.
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Fill a pot with salted water and bring to a boil. Form balls from the mixture and carefully drop into the boiling water.
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Garnish soup with scallions, if desired.
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Allow to cook for 15 minutes, until the balls rise to the top of the water. Remove from water and add to blended soup.
Credits
Photography: Daniel Lailah
Food Styling: Amit Farber
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