Squash Soup with Flanken

Yakov Leib and Fraidy Kaufman Yakov Leib and Fraidy Kaufman
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The fragrant aroma of vegetables and flanken sautéing are a sure sign that Pesach cooking season has begun!

2h 30m 6-8
Easy Gluten Free Low Carb No Refined Sugar Paleo Keto Passover Meat

Directions

  1. In a pot, heat oil over medium heat. Sauté onions for 10 minutes.

  2. Add flanken and sauté another 10 minutes.

  3. Add zucchini and celery knob and continue cooking 30–40 minutes more.

  4. Add salt and pepper to taste. Add water to cover the vegetables, cover the pot, and bring to a boil. Cook for one to one and a half hours.

  5. Remove flanken from the pot and set aside. Blend the soup, taste, and adjust seasoning as needed.

  6. Flanken can be shredded and returned to the soup, or you can opt to serve a chunk in each bowl.

Credits

Description:
Photography by Chay Berger
Styling by Nina Braun

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