Friday, December 16, 2011

Latkes and Broccoli Spinach Soup

Latkes aren't just for Hannukah! I topped mine with the leftover ginger/carrot slaw from lunch (see previous post) but the traditional way is to serve it with applesauce or sour cream.

Paired with a nice green soup, this dinner is savory and satisfying and packs a whollop of veggies into one meal.


1 egg, beaten
1/4 tsp baking powder
1 tsp flour
1/4 pepper
1 tsp salt
1 onion
4 small potatoes
1 zucchini

Combine egg, flour, baking powder, salt and pepper in a bowl.

Grate the onion and add to the egg mix.

Grate potatoes and zucchini into a separate bowl. Turn contents out into a dry, clean dishtowel and squeeze the moisture out of the potatoes.

Combine potatoes to egg/onion mix and toss to coat.

Heat about 1/2 cup of oil in a large skillet (make sure it is nice and hot before you add the latkes, or they will stick).  Form each latke by taking a small handful and pressing into pancake shapes about 2 inches in diameter and about 1/4 inch thick. Brown on each side.

Keep warm on a dry cookie sheet in 200 degree oven until ready to eat.

Broccoli Spinach Soup:

1 clove garlic, crushed
1 onion, diced
1 head of broccoli, chopped
2 cups of broth or water
1 tsp salt
1/2 tsp pepper
3/4 cup spinach
1 cup shredded cheddar cheese (optional)
1 tbsp flour

Heat 1 tbsp olive oil in a medium saucepan.

Saute the onion and garlic until fragrant, about 4 minutes. Add in the broth, broccoli, salt and pepper and bring to a gentle boil.Continue to cook until the broccoli is tender and bright green, about 5 minutes.

Carefully transfer the soup into a blender and mix until smooth with the fresh spinach.

Place back in saucepan and bring back to a simmer.

In another bowl, add 1/4 cup cold water and the flour and whisk until smooth. Add to saucepan. Slowly whisk in the cheese (if using) and bring to a simmer, stirring constantly. Enjoy warm.

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