Dayenu: Passover Egg Soup

Name: Dayenu: Passover Egg Soup
Cook time: Approximately 25 minutes, not including homemade broth preparation
Cuisine: Italian
Ingredients: For dayenu 2 quarts (2 L) broth; preferably beef; homemade (recipe follows) or storebought 3 matzos; split in half 4 large (76 g) egg yolks; For vegetable broth 3 carrots 1 parsnip 2 celery ribs 2 zucchini 2 tomatoes 1 onion 3 quarts (2.8 L) water 1 tablespoon kosher salt; plus more to taste Freshly ground black pepper; For chicken (or hen or turkey) broth Ingredients for vegetable broth (see above) 2¼ pounds (1 kg) skin-on chicken; hen; or turkey pieces 1 garlic clove 3 bay leaves A few sprigs of parsley; For beef broth Ingredients for vegetable broth (see above) 2¼ pounds (1 kg) beef (chuck or flank work best) ¾ pound (350 g) beef bones 2 cloves

Piatto Unico

Benedetta Jasmine Guetta

Fri, 03/31/2023 - 01:25

Difficulty Level

Medium

Cooking Time

Approximately 25 minutes, not including homemade broth preparation

Cost

Low

Ahead of Passover, Italy Magazine contributor Eric Millman spoke with Benedetta Jasmine Guetta, the Milan-born author of Cooking alla Giudia: A Celebration of the Jewish Food of Italy, on everything from Italian seder staples to the differentiation of “Jewish-Italian food” from simply “Jewish food in Italy.” Read

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Dayenu: Passover Egg Soup

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