This week, Chef Leah Shemtov shows Tina Redwine how to make Passover recipes. If you have any questions, please email
tredwine@news12.com.
Chicken Soup
3-4 lbs chicken bones
4 carrots peeled
2 celery stalks
1-2 parsnips
1-2 turnips
2 onions peeled
1 zucchini peeled (optional)
½ leek (optional)
2-3 tablespoons salt
Directions:
Fill an 8 quart pot half way with water. Add the chicken bones and bring to a rapid boil. Skim the water and add all the peeled vegetables . Bring to a second boil then simmer covered for 2 hours on a very low flame. Remove the vegetables. For a clear broth, pour the soup through a larger mesh strainer.
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