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Meat
Easy
10 Servings
Allergens 
No Allergens specified
4 Hours, 30 Minutes
Diets
This hearty soup is super-creamy, has an amazing depth of flavor from the meat and wine, and will allow you to serve something a little different this Yom Tov!
2 tablespoons oil
2 Spanish onions, diced
4 teaspoons salt, divided
1 jalapeño, seeds and membranes removed, very finely diced
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
8 stalks celery, sliced
5 large sweet potatoes, cut into large chunks
1 and 1/2 cups white wine, such as Baron Herzog Chenin Blanc
8–10 cups water, to cover
2 pounds (1 kilogram) bone-in flanken
Heat oil in a large soup pot over medium heat.
Add onions and one teaspoon salt. Sauté for about 10 minutes.
Add jalapeño, garlic, celery, and another teaspoon of salt. Sauté for an additional 10 minutes.
Add sweet potatoes, wine, water, and remaining two teaspoons of salt.
Place flanken in a net bag; add to soup. Bring soup to a boil, then reduce heat to low and simmer for four to five hours, until soup is rich and flanken is soft.
Remove meat from pot. Use an immersion blender to process the soup for three to four minutes, until completely smooth and creamy. Remove flanken from bone, shred, and stir into soup.
Styling and Photography by Miriam (Pascal) Cohen
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So delicious and easy to make! Skipped the flanken and just used beef bullion for extra flavor and turned out really delicious!
What a Delicious Soup