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It always amazes me how creative we all get with the limited ingredients we can use on Pesach. This tomato eggplant beef soup is both different and rich in flavor. The roasted vegetables and beef bones intensify the flavor and make this soup taste so good!
8 plum tomatoes, cut lengthwise
2 eggplants, peeled and cut into chunks
1 and 1/4 cups oil, divided
1 medium onion, diced
6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic
1 parsnip, cut into chunks
1 package beef bones
2 cups chicken broth, such as Manischewitz
12 cups water
4 teaspoons salt, plus additional to taste
3 tablespoons sugar
Preheat oven to 475 degrees Fahrenheit.
Toss tomatoes with half a cup of oil. Spread on a cookie sheet, cut-side down. Toss eggplant with another half cup of oil, and spread on another cookie sheet.
Roast for 25-30 minutes, until nicely charred. Peel tomatoes when cool enough to handle (should come off easily). Squeeze out eggplant to remove as much excess oil as possible.
While tomatoes and eggplant are roasting, heat remaining quarter cup of oil in a large pot. Sauté onion until translucent. Add garlic and parsnip.
Add roasted tomatoes and eggplants, along with chicken stock and water.
Place beef bones into a mesh bag and add to the pot. Season with salt and sugar, which will help balance out the flavors.
Cook for three hours, then discard beef bones.
Use an immersion blender to blend, using just a few pulses to leave it mostly chunky.
Photos and Styling by Chay Berger
Table Setting by Chayala Goldstein
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