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

Excerpted from Cooking alla Giudia by Benedetta Jasmine Guetta (Artisan Books). Copyright © 2022. Photographs by Ray Kachatorian.

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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