Minestra Dayenu (Chicken Soup with Matzos)
The matzo emulsifies to make this creamy. Claudia says “It’s the traditional Passover soup in Turin”
1.75 litres (3 pints) well-flavoured chicken stock.
3 matzos, cut in small pieces
3 egg yolks
1 teaspoon cinnamon
Bring the chicken stock to the boil, throw in the matzo pieces, and simmer ½ hour, until the matzo is very soft and bloated. In a soup tureen, beat the egg yolks with the cinnamon and 4 – 5 tablespoons of cold water, then gradually pour in the soup, stirring constantly. (This needs a grating of pepper to bring out the flavors)