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Aromatic potato soup for Seder night
Chef Barak Aharoni and the actual chef of Elena Restaurant - Cecil Levy, make us a Seder dinner with a North African scent, we will start with an aromatic potato soup full of flavors
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Sunday, 14 April 2019, 11:10
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Passover meal at Elena restaurant (Photo: Alon Mesika, Alon Mesika)
We choose to open our Seder dinner with an aromatic potato soup, with fresh green beans crackling in our mouths and coriander.
A festive recipe by chef Barak Aharoni and acting chef Cecil Levy from the Elena restaurant at the Norman Hotel.
The two chefs created for us a festive production of recipes for Seder night, with a North African scent, and this is the first recipe out of it.
The green bean, is one of the stars of spring and it's just the time to find it in the markets and use it.
Peeling the beans requires some work and as with peeling peas, grab the tip of the pod and pull the wire that connects the two sides (like a richerch).
Then gently push the beans with your finger and do not devour them but save for the soup.
Worth the effort.
By the way, whoever is less in the segment of stand and prepare, Elena Restaurant, led by chef Barak Cohen and acting chef Cecil Levy will open its doors on the eve of Seder night for a particularly festive meal.
More on the same topic
A recipe for a chicken and potato stew
To the full article
Potato soup, fresh beans and coriander
Recipe By: Chef Barak Aharoni and Chef Cecil Levy
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60 minutes work
Two and a half hours total
Easy to prepare
6 diners
Mediterranean
Recipes for Passover
fur
Soups
vegetables
Lunch
Dinner
kosher
Potato soup (Photo: Alon Mesika, Alon Mesika)
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Ingredients
To the chicken axis
2 carrots peeled and cut into cubes
1 diced onion
1 leek cut into slices
1 celery head cut into quarters
1 liter about 5 cups
2 enphitimin
2 bay leaves
2 tablespoons oil
polish
4 potatoes (recommended bricks of the Mozart variety), peeled and cut into medium cubes
3 fresh and peeled cups
1 bunch of chopped coriander leaves
Salted to taste
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Preparation
How to make potato soup, fresh beans and coriander?
1 Prepare the chicken stock: In a saucepan, bring the vegetables to a boil along with the chicken, water and spices over high heat.
Lower the heat and cook for about 40 minutes.
2 Dash the foam (for clear liquids) and strain the liquids from the vegetables and bones to get chicken stock.
Keep aside.
3 Prepare the soup: Peel the bean twice (from the outer and inner shell) and remove the inner beans.
4 Pour the chicken stock we prepared into the pot, bring to a boil.
5 Put the potatoes in and cook over medium heat for about 20 minutes, until the potatoes are softened.
65 minutes before the end of cooking, add the fresh beans.
Season with salt and pepper and add the coriander next to the serving.
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