The Celebrate Israel Festival on May 31 at Pier 94, slated to be the largest gathering to date of Israeli-Americans in New York.
In the Northeast we have been experiencing one of the coldest winters on record, with temperatures regularly below freezing, and periods of snow, ice and heavy winds. Is there anything better on these cold winter nights than a delicious bowl of hot soup?
Soup is one of the most versatile dishes, generally easy to prepare and pretty hard to mess up.
Some of the best soups are made from basic cupboard ingredients – beans, vegetables, pasta, chicken or meat, water and spices.
Both of my grandmothers prepare delicious clear chicken soups for Shabbos and serve them with very thin lokshen. If you ask them what they use – it’s always a little of this, a little of that and I think some extra-special ingredient that only bubbies have in their pantries.
For every day my family prefers a thicker soup. There is one recipe I use frequently which one of my nieces refers to as “the red soup.” It’s red because it’s made with diced tomatoes. The recipe is very simple: saut? onion and garlic; add a can of diced tomatoes and five cups of stock. Bring to a boil and then add zucchini, celery and ½ cup of pasta. Bring to another
boil, cook for one-half hour, add four ounces of raw chicken breast, then cook for another half-hour. Salt and pepper to taste.
The right pasta can make a difference in any dish, and with so many different brands on the
supermarket shelf, how do you choose?
Hodgson Mills (OU parve) is a great choice. Among their many products are semolina pastas with all natural tomato, beet and spinach flavors, pastas made from 100% whole-wheat durum flour, wheat germ and bran fibers, and a new line of certified organic pastas with added milled flaxseed. All of these products are incredibly healthy and taste great. Hodgson Mills also produces mixes for muffins and bread and delicious seasoned flour used for coating
chicken or fish. You can find all the Hodgson Mills products in your local supermarket.
I’ve given you a recipe for a great soup – now I’d like to ask that you share yours.
Announcing the Jewish Press Soup Contest – send us your best recipes. First 25 entrants receive a prize and the 10 best recipes will appear in future columns. Recipes will be accepted until February 27th, 2004.
Send your soup recipes to: The Jewish Press Soup Contest, 338 Third Avenue, Bklyn, NY 11215.
You can also fax to 718-330-1110 or email to firstname.lastname@example.org.
About the Author: Magazine Editor, The Jewish Press
If you don't see your comment after publishing it, refresh the page.
Comments are closed.
When I complain, she tells me it is retail therapy.
Tal Dimenstein has been selected to present her ELI Talk about Appreciation during this year’s conference in Chicago.
Birobidzhan railway station sign is the world’s only one spelling the town’s name in Yiddish letters
She’s seen as a poster child for The Jewish Home’s efforts to reach beyond its Orthodox base.
Girls don’t usually learn Gemara. Everyone knows that.
Mordechai and his men shared a strong mutual loyalty.
“Can I wear tefillin in the bathroom?” That was the question US Private Nuchim Lebensohn wrote to Mike Tress, president of the Agudath Israel Youth Council, in a letter dated November 18, 1942. Lebensohn was not your typical young American GI. Polish by birth, he was forty-three years old and married when he was drafted […]
To what extent is your child displaying defiance?
This therapist kept focusing on how “I could do better,” never on how we could make the marriage work.
Mistrust that has lingered after the fiasco in Ferguson, Missouri, has edged the issue forward.
Our goal here is to offer you recipes that you can make on Yom Tov with ingredients you might just have in the house. Enjoy and chag sameach!
Like every good Italian mother, that meant feeding them healthy and nutritious foods, made with the best ingredients.
August 1937, Cheyenne Wyoming – Sally Levin, an Orthodox Jewish teenager has been diagnosed with Schizophrenia and her family is preparing to institutionalize her.
The first few post-Pesach days are filled with the hurried rush to consume as much “chometz” as possible – and then the weight concerns begin. For some, the gut reaction (pun intended) is to stop eating – never a good idea. We all know that the best way to lose those extra pounds is by focusing on eating healthy.
WORLD CHEESE COMPANY AND MILLER’S CHEESE CORP. IN VOLUNTARY RECALL OF SHREDDED CHEESE DESPITE TESTING NEGATIVE World Cheese Company, producer of Haolam cholov yisrael cheese products, and Miller’s Cheese Corp. have issued a voluntary recall on a limited amount of shredded cheese packaged in a Wisconsin plant. The Voluntary Recall was requested by the […]
Is there a more perfect way to end your day then with a bowl of soup? They soup is comfort food – even during the summer months. So, how about sharing soup with a group of friends? That’s the idea behind a “soup soiree”. Click here for recipes and tips. Visiting Chicago or want to send […]
Printed from: http://www.jewishpress.com/sections/food/kashrut-scene/great-soup/2004/03/03/
Scan this QR code to visit this page online: