Celeriac soup - with homemade pesach Noodles
(great filling lunchtime meal for Chol HaMoed)
Ingredients for soup
2 brown onions peeled and chopped.
2 cloves of garlic peeled and chopped.
1 ounce or 28 grams of Tomer margarine
2 small red potatoes peeled and chopped.
I medium celeriac around 100grms peeled and chopped.
1 liter homemade vegetable stock
½ tea spoon Passover cracked black pepper
½ tea spoon sea salt
½ teaspoon nutmeg
2 apples peeled and chopped.
The juice of ¼ a lemon
- Melt the tomar in a heavy bottomed sauce pan or stock pot, add the chopped onions, and garlic, cook on a medium heat till they are translucent, then add the celeriac, potatoes into the pot, mix well, then add the vegetable stock and apples , place the lid on and simmer for 30 minutes.
- Remove from the heat, add the salt, pepper, nutmeg and lemon juice, then blend with a stick blender if you want more seasoning then adjust
- Serve hot with Pesach Noodles,
Pesach Noodles –
I make them every year, and often wonder why I don’t make them during the year! I first made these at my grandmothers knee, and this is her original recipe
These are best fresh, however you can make them in advance and store for up to 48 hours in an airtight container in the fridge. This makes around 50individual rolled up noodles.
Ingredients
6 large eggs at room temperature beaten
½ a tea cup of room temperature water
¼ a tea cup potato flour
½ teaspoon salt
½ teaspoon pepper
Pesach vegetable oil for frying.
1 teaspoon Passover dried parsley
Method
Prepare a Baking tray with a clen tea towel and baking parchment or kitchen towel on top set aside.
Mix the salt and pepper into the potato starch, then slowly add the water, mixing well till it is a slurry, then add the beaten egg, bit by bit, until it is all mixed well and resembles a pancake batter, then add the parley and mix it in well.
Heat oil in a medium size frying pan.
Using a soup ladle, spoon in enough of the mixture to cover the pan like a thin crepe, fry on a medium heat, you will see when its time to flip them over, as they will look dryer on top, after 3-4 minutes depending on how thick you have made them. Flip over cook for a further 3-4 minutes
Remove from the frying pan and place on the pre prepared baking tray, let it cool a little then roll as tightly as you can.
Repeat the process till you have finished all the batter, with a sharp knife slice the rolls into around ¼ inch circles, place into the storage container without unrolling.
To serve place in a bowl and ladle very hot soup over them, they work with all kinds of soup!