A delicious Meaty Potato Soup from Fleishigs Magazine Pesach Issue!
2 pounds bone-in flanken
1 teaspoon kosher salt
1 teaspoon coarse black pepper
2 teaspoons olive oil, divided
2 cups deeply golden sautéed onions*
1 cup dry white wine
5 pounds potatoes, peeled and large-diced
12-14 cups chicken stock (use strained leftover chicken soup if you have)
Salt and pepper, to taste
Heat a large pot over high heat. Season flanken with salt and pepper. Add ½ teaspoon oil and the flanken to pot and brown about 2 minutes per side. Remove meat from pot and set aside.
Add remaining oil and onions to pot. Cook for just 2 minutes, until onions are heated through (since they are already cooked)! Pour wine into onions and stir, scraping up any bits from the bottom of the pan. Cook for 2 minutes.
Place flanken into a mesh soup bag (this will make it easier to remove before blending). Return meat to the pot and add potatoes and 12 cups chicken stock. Bring to a boil, reduce heat, and simmer for 1-1 ½ hours.
Remove meat and blend soup using an immersion blender. If soup is too thick, add reserved chicken stock ½ a cup at a time, until it’s the consistency you like.
Return meat to soup. Continue to cook soup on low heat, stirring often, until meat is tender. Once tender, remove meat, shred with a fork, and then return to the pot.
Serve soup hot and enjoy!
More than just the authority on kosher cooking, Fleishigs serves up kosher like never before. Each of its eleven annual issues is a jewel box of triple-tested recipes, entertaining tips, food trends, Shabbat and holiday entertaining guides, in-depth chef spotlights, luxe travel features, and more. A feast for the eyes dedicated to the best in modern cuisine, Fleishigs takes kosher to unexpected new heights to reach and inspire the discerning chef, the food obsessed, and the budding gourmand in us all.
Subscribe at www.fleishigs.com