Food and Prop Styling Renee Muller
Photography Hudi Greenberger

In our family, we only use peeled vegetables on Pesach, so for many years I didn’t cook with tomatoes (or peppers, for that matter) because it was so tedious to peel them. But all that changed once I purchased a tomato peeler several years ago. The depth of flavor that the tomatoes add to this delicious and hearty soup make me so glad I discovered this nifty little gadget!

SERVES 8

• 1 large Spanish onion, diced
• 2 Tbsp oil
• 2 cloves garlic, minced
• 6 large ripe beef tomatoes (about3 lbs/1.36 kg), peeled and diced
• 2 small zucchinis, peeled and diced
• 3 stalks celery, diced
• 2 cups water
• 2½ cups chicken soup
• 6 chicken drumsticks with skin, cleaned
• 1 lb (450 g) marrow or beef neckbones
• 10 oz (280 g) shredded carrots(about 2½ cups)
• 2 tsp sugar
• 1 Tbsp salt
• black pepper, to taste

1. In a large pot, sauté onion in oil until soft, about 10–15 minutes. Add garlic and sauté another 3–5 minutes until fragrant. Add tomatoes, zucchini,celery, water, and chicken soup. Bring to a boil and lower heat. Simmer For 30–40 minutes or until vegetables are soft. Blend with an immersion blender until soft and creamy.
2. Add chicken drumsticks, marrow bones, shredded carrots, sugar, and spices and bring to a boil again. Lower heat and cook for 1½ to 2 hours.
3. Remove marrow bones and discard. Remove drumsticks and cut the chicken from the bones, shredding into bite-sized pieces. Return chicken to soup and serve. 

Tip: This recipe freezes well

(Originally featured in Family Table, Issue 734)