Broccoli-Potato Soup
INGREDIENTS:
3 lg Potatoes
1 lg Head of broccoli; broken
-into florets
1 c Milk
3 Eggs
2 Broken matzot or 1 C farfel;
-up to 3
Grated cheddar cheese
Salt & pepper to taste
3 lg Potatoes
1 lg Head of broccoli; broken
-into florets
1 c Milk
3 Eggs
2 Broken matzot or 1 C farfel;
-up to 3
Grated cheddar cheese
Salt & pepper to taste
Here's a recipe I found tucked in bewtween the pages of Joan Nathan's "Jewish Holiday Kitchen" ; I must have scribbled it down last Pesach so as not to forget. The measurements are very flexible!
Peel potatoes and cut in half. Boil until almost soft enough to mash. Add broccoli florets and boil until somewhat soft. Drain everything and mash well. Add milk and mix well. It will be somewhat soupy. Add beaten eggs and matzo. Place in a greased casserole dish, top with grated cheese, and bake 1 hour at 350 degrees.
Peel potatoes and cut in half. Boil until almost soft enough to mash. Add broccoli florets and boil until somewhat soft. Drain everything and mash well. Add milk and mix well. It will be somewhat soupy. Add beaten eggs and matzo. Place in a greased casserole dish, top with grated cheese, and bake 1 hour at 350 degrees.