Recipe information
Yield
Makes 8 Servings
Ingredients
6
tablespoons (¾ stick) unsalted pareve margarine
9
cups thinly sliced celery stalks (about 2 bunches)
2
cups finely chopped peeled parsnips (about 12 ounces)
1½
cups chopped green onions
1
large garlic clove, chopped
1
thin round of peeled fresh ginger
6
cups (or more) homemade chicken stock or canned low-salt broth
½
cup finely chopped celery leaves
Kosher salt and freshly ground black pepper
Need to make a substitution?
Preparation
Step 1
Melt margarine in a heavy large pot over medium heat. Add celery stalks, parsnips, onions, garlic, and ginger. Cover; cook 10 minutes. Add 6 cups stock; bring to a boil. Reduce heat to medium-low. Simmer uncovered until vegetables are very tender, about 15 minutes.
Step 2
Working in batches, purée soup in a blender until very smooth, adding celery leaves to each batch. Return to pot. Thin with more broth, if desired. Season with salt and pepper.
Step 3
Rewarm soup. Serve with Green Onion-Dill Matzo Balls.
Step 4
Do Ahead: Soup without matzo balls can be made 2 days ahead. Chill until cold. Cover; keep chilled.