Asparagus, Shiitake, and Tomato Soup
w/Matzo Pasta
Serves: 8 |
3/4 cup matzo meal
1/4 teaspoon kosher salt
1 pinch freshly ground black pepper
2 large whole eggs
2 teaspoons olive oil, for the pasta
1 teaspoon olive oil, for the soup
2 cups fresh shiitake mushrooms, caps sliced
1 pound asparagus, tough ends trimmed, peeled and
cut
3-1/2 cups low-sodium chicken broth
1/2 cup water
1 tomato, peeled, seeded and diced
2 cloves garlic, minced
1/4 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to
taste
2 tablespoons fresh parsley, chopped |
|
In a food processor, combine matzo
meal, salt and pepper. In a glass measuring cup,
combine eggs and oil.
With the processor on, gradually add egg mixture
through the feed tube. Process until dough forms a
ball, then process for 1 minute to knead. Transfer
dough to a work surface.
Alternatively, place matzo meal, salt and pepper in
a large mixing bowl. Make a well in the center and
pour in eggs and oil. With a fork, whisk egg
mixture, gradually incorporating matzo meal until it
forms a soft, sticky ball. Transfer dough to a work
surface and knead until smooth and elastic, about 10
minutes. The dough will be sticky at first, but will
quickly become elastic and dry; resist adding more
matzo.)
Cover with plastic wrap or a damp towel. Let rest
for 30 minutes.
Cut pasta dough into 4 pieces. With a pasta machine,
roll each piece into a sheet the thickness of a dime
(#5 setting). With pasta machine or a large sharp
knife, cut pasta sheets into 1/4" wide ribbons. Cut
ribbons into 4" lengths. Spread on a matzo-dusted
baking sheet, cover and set aside. Put a large pot
of water on to boil for pasta.
Meanwhile, in a 3-quart saucepan, heat oil over
medium-high heat. Add shiitakes and sauté until
softened, about 1 minute. Add asparagus and cook,
stirring, for 1 minute more. Add chicken broth,
water, tomato and garlic. Bring to a simmer, reduce
heat to low and simmer until asparagus is tender,
3-4 minutes.
Salt the pasta-cooking water, add pasta and cook
until al dente, about 2 minutes. Drain and rinse
with cold water.
To serve, divide pasta among 8 soup plates. Season
soup with salt and pepper and ladle over pasta.
Garnish with parsley. Serve immediately.
Make-Ahead Tip: The pasta can be made up to 1 day
ahead; follow recipe through step 3 and refrigerate
pasta in a plastic bag. Reheat by boiling for 1
minute.
Notes: If you're looking for a creative way to use
matzo, this beautiful soup is it. It's especially
nice for Passover.
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