In our family, we only use peeled vegetables on Pesach, so for many years I didn’t cook with tomatoes (or peppers, for that matter) because it was so tedious to peel them. But all that changed once I purchased a tomato peeler several years ago. The depth of flavor that the tomatoes add to this delicious and hearty soup make me so glad I discovered this nifty little gadget!
Prepare the Soup
1. In a large pot, sauté onion in oil until soft, about 10–15 minutes. Add garlic and sauté another three to five minutes until fragrant. Add tomatoes, zucchini, celery, water, and chicken soup. Bring to a boil and lower heat. Simmer for 30–40 minutes or until vegetables are soft. Blend with an immersion blender until soft and creamy.
2. Add chicken drumsticks, marrow bones, shredded carrots, sugar, and spices and bring to a boil again. Lower heat and cook for one and a half to two hours.
3. Remove marrow bones and discard. Remove drumsticks and cut the chicken from the bones, shredding into bite-sized pieces. Return chicken to soup and serve.
This recipe freezes well.
Photography by Hudi Greenberger Styling by Renee Muller