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Fleishege Yom Tov Soup


Outside, the autumn winds blow cold and the leaves swirl around, but indoors, the hot soup waits on the table, bubbling, and the steam wafts up to welcome you home.


1. Peel vegetables and cut into large chunks. Place vegetables and water in a large pot, and bring to a boil. Add salt and pepper. Cook for 45 minutes or until vegetables are tender.
2. Blend soup with hand blender or remove vegetables and puree in batches in food processor.
3. Return soup to pot. Add chicken wings and bones and cook for an additional hour and a half.