I grew up eating and appreciating Jewish deli’s and bakeries in Los Angeles. Sitting down to pickles and bagel chips, eating mile-high deli sandwiches, and picking my favorite chocolate rugelach pastries in the bakery display window are some of my favorite memories. Its nice every once in a while, but, the salt content in a lot of the deli items can be very high!
- 2 fennel bulbs
- 1 cup sliced button mushrooms (1/2 container)
- 2 teaspoons olive oil
- 1/2 cup low sodium chicken broth
- 1 egg
- 1 cup crushed lightly salted matzo cracker*
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- 3-4 cups low sodium chicken broth
- 10 cups water
- 1 carrot, chopped
- 1 parsnip, chopped
- 3 asparagus, chopped
- 1 leek, chopped
- 1/4 teaspoon salt
- 1/4 cup chopped parsley or fennel fonds for garnish
1. Preheat oven to 400 F. Line a baking sheet with parchment paper. Trim fennel, reserve tops for decoration or salad. Remove outer layer and inner core. Slice thin. Toss with 1 teaspoon olive oil and roast in oven 20 minutes. After 20 minutes, add mushrooms and 1 teaspoon olive oil. Roast additional 10-15 minutes or until fennel is tender. Set aside to cool at least 10 minutes.
4. Place chicken broth, water, carrot, parsnip, and leek in another pot. Bring to a boil then simmer gently for 10-15 minutes or until carrot is tender. Add asparagus and salt at last 5 minutes. When soup is ready, place matzoh balls in soup and let simmer a couple minutes. Then, serve and garnish with parsley or fennel if desired.
|Served with Simple Roasted Chicken and Farro Spring Salad|