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Creamy Vegetable and Flanken Soup

October 13, 2016 by overtimecook 20 Comments

Thick, creamy, filling and hearty, Creamy Vegetable and Flanken Soup is going to become your favorite comfort food!

creamy-vegetable-and-flanken-soup-on-overtime-cook

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This soup was going to be a simple parve (meatless) vegetable soup one day when I was craving something warm and comforting, now that the cold weather is upon us.

So I was in the grocery store, roaming the produce aisles, hoping for some inspiration. And it struck, in the form of a creamy vegetable and flanken soup. Not parve, not super quick cooking, but oh-my-gosh delicious. The idea that I had here, which worked out so splendidly, was to cook my vegetable soup with beef bones, for flavor. But then I thought, what if I used bones with meat attached (I chose flanken) and shredded the meat as a tasty textural contrast to the creamy soup. Awesome, right? I thought so!

This soup is now on my sukkos menu, and I know you guys want it on yours too. It freezes nicely, so you can make it ahead for second days, and it feeds a crowd, so if you don’t have a crowd, just freeze half for another time. What more could you ask for on a cold sukkos night than a delicious bowl of hearty soup?!

creamy-vegetable-and-flanken-soup

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5.0 from 1 reviews
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Creamy Vegetable and Flanken Soup
Author: Miriam Pascal, OvertimeCook.com
Serves: 10 servings
 
Ingredients
  • 2 Tablespoons oil
  • 2 onions, peeled and cut in large chunks
  • 2 carrots, peeled and cut in large chunks
  • 6 stalks celery, cut in approximately 1 inch pieces
  • 8-10 ounces mushrooms, white or cremini both work
  • 2 zucchini, cut in large chunks (peeling optional - I left it)
  • 16 ounces frozen broccoli (cuts okay)
  • 2 sweet potato, peeled and cut in large chunks
  • 1-2 lb flanken - bone in!
  • 1 handful fresh parsley
  • water to cover, about 12-15 cups
  • 2-3 teaspoons kosher salt, plus more, to taste
  • black pepper, plus more, to taste
Instructions
  1. Heat oil in large pot over medium heat, Add onions and cook for about 5 minutes, stirring occasionally, until translucent.
  2. Add carrot, celery, mushrooms, zucchini and broccoli, and sweet potato, and saute for about 10-15 minutes. The longer it cooks now, the better the flavor will be.
  3. Place the flanken in a net bag, and the parsley in another net bag. Add to pot then add water to cover. Add salt.
  4. Cover the pot and bring to a boil, then reduce flame to a simmer.
  5. Cook on low for at least 5 hours, up to overnight. The longer the soup cooks, the better the flavor will be. Add water, as needed, as it boils down.
  6. Once cooked, remove the net bags with the flanken and set aside. Discard parsley.
  7. Use an immersion blender to puree the soup until completely smooth. Add salt and pepper to taste.
  8. Meanwhile, open the net bag with the flanken in it, remove the meat from the bones and shred.
  9. To serve, either mix the shredded meat into the soup, or place on top of the soup just before serving.
Plan Ahead: This soup freezes nicely. To freeze the meat, shred it, then place in a container with a little bit of the soup.
3.2.2925

 If you liked this recipe, you’ll also love: 

Meatball Stuffed Matzo Balls in Creamy Tomato Soup

Chunky Vegetable Soup

Roasted Carrot Ginger Soup

Tools Needed for This Recipe: 

Immersion Blender

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Thanks guys for stopping by! Have a great yom tov, then come back on Chol Hamoed for a fantastic new recipe! -Miriam

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Filed Under: Appetizers, Freezer-Friendly, Holiday, Meat, Passover, Rosh Hashanah, Shavuot, Soups, Sukkos Tagged With: comfort food, freezer friendly, Meat, soup, vegetable


Comments

  1. Naomi says

    October 14, 2016 at 12:58 am

    What size pot do you use for this?

    Reply
    • overtimecook says

      October 14, 2016 at 4:21 pm

      Don’t know off hand how many quarts but you definitely want one that’s quite large.

      Reply
  2. Elke says

    October 15, 2016 at 8:08 pm

    Do I have to use the mushrooms? No one in a fan in my house ..

    Reply
    • overtimecook says

      October 15, 2016 at 8:23 pm

      You can skip.

      Reply
  3. Gila says

    October 15, 2016 at 10:45 pm

    Can this be cooked in a crock pot?

    Reply
    • overtimecook says

      October 16, 2016 at 2:02 am

      Sure

      Reply
      • rivka says

        November 12, 2016 at 10:18 pm

        how would you go about doing this?

        Reply
  4. Bruce says

    October 16, 2016 at 6:30 am

    My mother used to make a split pea and barley soup mix with flanken. She removed the flanken when the soup was done and served it on the side with horseradish.

    My absolute favorite.

    Reply
  5. Marina says

    October 20, 2016 at 9:05 am

    Can I purre it before shabbos starts and leave it on the stove on low overnight on shabbos?

    Reply
    • overtimecook says

      October 31, 2016 at 11:32 pm

      I’m not sure about cooking it overnight…if you do, make sure you have plenty of water so it doesn’t burn.

      Reply
  6. Chantal says

    November 14, 2016 at 11:26 pm

    Has anyone made it without the parsley? Is it a must?

    Reply
  7. Yocheved says

    January 5, 2017 at 9:10 pm

    Mine looks very watery after I pureed it.anything I can do now to make it thicker?

    Reply
    • overtimecook says

      January 6, 2017 at 12:37 am

      Let it simmer for a bit.

      Reply
  8. Perel says

    May 28, 2017 at 12:36 am

    Does it have a strong broccoli taste if it does can the broccoli be left out?

    Reply
  9. Vivian says

    September 30, 2017 at 11:38 pm

    It looks so yummy! But can I skip broccoli? It has a strong flavor and my kids don’t like its taste.

    Reply
  10. Leah says

    November 1, 2017 at 1:34 pm

    Would be this work with any cut of meat?

    Reply
  11. Naomi says

    January 3, 2018 at 2:58 pm

    Any way I can make this in less than 5 hours???

    Reply
    • overtimecook says

      January 21, 2018 at 11:53 pm

      You can cut down the cooking time, but the soup won’t be nearly as rich and delicious! Longer cooking = more flavor.

      Reply
  12. Lilly says

    January 14, 2021 at 11:58 am

    This looks delicious. I do not have a net cooking bag though and it wont come in time on Amazon. Can I put it in without the bag?

    Reply
    • overtimecook says

      March 1, 2021 at 11:54 pm

      You can, but you need to make sure to really fish out all of the meat, especially bones and any other bits that aren’t edible or they’ll get blended into the soup.

      Reply

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