Yes, more soup. It’s what I said I would learn to make this year. This was a spin on a Deborah Madison recipe from her Local Flavors book. Serves about 4-6. Make the latke batter first and set it aside until the soup is done.
*4 medium russet potatoes, peeled and grated
*2 eggs, lightly beaten
*1 medium onion, chopped
*2 Tbsp. matzo meal (or flour)
*2 Tbsp. chopped cilantro
*1/2 or less monterey jack cheese
*1 or 2 diced fresh jalapenos
*2 cups oil for frying
sour cream (optional)
-Squeeze the moisture out of the grated potatoes. Mix all but oil and set aside til soup is done.
-Heat about a 1/2″ of oil on medium high and place 1/2 cup of mixture in pan and flatten. Fry til brown and turn.
-Top on soup with a dollop of sour cream.
*1 Tbsp. olive oil
*2 leeks (or 2 bunches scallions) including an inch or two of the greens finely sliced
*1 celery rib, diced
*1 cup finely chopped cilantro, stems and leaves
*6 cups mixed greens, packed
*salt and pepper
*6 cups chicken stock
*cilantro sprigs for topping
-Heat oil in a soup pot on medium high. Add leeks/scallions, celery and stir occasionally.
– After a few minutes add cilantro and 1/2 cup water so veggies stew rather than fry.
-Add greens and 1 tsp. salt, then cover and cook until greens have wilted down.
-Bring to a boil and lower heat to simmer until greens are tender, about 10 minutes.
-Season with salt and pepper and place in bowls with a latke or two and a dollop of sour cream.