To mark IDC Herzliya’s 20th anniversary, we spent a day following Prof. Uriel Reichman, IDC’s founder and president, and Jonathan Davis, VP for External Relations, around its delightful campus.
Nothing says winter like a bowl of hot soup – and so many of you responded to our request for recipes. The selections were diverse and we had so much fun preparing and tasting (thank you, Dodi, Rita A., Leta L. and Pam for cooking!). Our five favorites can be found on these pages.
12 cups of water
1 cup Quinoa, rinsed
1 medium/large sweet potato, diced
1 onion, sliced
10 oz frozen chopped spinach or 1¼ cups fresh
2 tbsp olive oil
1 tbsp garlic powder
2 tsp cumin
4 tbsp soup powder
Start by putting 8 cups of water and 1 cup of quinoa into a large pot. Cover and bring to a boil. Reduce to simmer and cook for 13 minutes.
Add the vegetables and spices and the remaining 4 cups of water.
Cover and continue simmering
If you’re making it for Shabbos, put on the blech right before candle lighting.
Not all “cream” soups contain cream. This one uses milk and vegetarian broth, is quick, easy and tastes rich and delicious.
½ cup minced onion or sliced and minced leek (white parts only, well rinsed)
4 tbsp butter (or margarine)
½ tsp salt (if you use broth cubes, omit the salt until you taste at the end)
¼ tsp ground white pepper
Pinch of nutmeg
Pinch of cayenne (optional but very nice)
1 clove pressed or minced garlic
½ tsp chopped fresh thyme leaves or ¼ tsp dried (you can also use ¼ tsp Italian seasoning)
4 tbsp all-purpose flour
3 cups vegetable or parve chicken stock (you can also use 3 soup cubes mixed in 3 cups water)
1 cup milk
1 (16-ounce) package frozen broccoli, thawed (set some aside)
1 cup shredded cheese (I use sharp Cheddar)
In a medium sized, heavy-bottomed pot, melt the 4 tablespoons butter over medium heat. Add the onions, salt, if not using bouillon cubes, pepper, nutmeg and cayenne and cook, stirring, until soft. Add the garlic and thyme (or other herbs) and cook, stirring, for about a minute – keep an eye on it as garlic burns easily.
Add the flour and cook, stirring constantly for a few minutes. Slowly add the stock and the milk, stirring constantly, and bring to a boil.
Reduce the heat and simmer, stirring occasionally, until thickened, about 5 minutes.
Add the broccoli and cook, stirring, until tender, for 10 minutes.
At this point you may be able to mash the broccoli into the soup if you like it with a bit of texture. Alternatively, puree with a hand-held immersion blender or cool and puree, in batches, in a blender or food processor and return to the pot.
Reheat the soup over low to medium heat
Remove from the heat and ladle the soup into bowls. Top with cheese and croutons.
Delicious, easy and freezes well!
12 onions sliced
6 tbsp. sugar
1½ cups flour
3/4 cup onion soup mix
4 tbsp. salt
1 tsp. pepper
36 cups water
Place all ingredients in pot and cook on high until it boils. Lower flame to a simmer and cook for 30 minutes.
Whenever I make this, my guests say, “This is the best thing I’ve ever eaten!” The red lentils and tomatoes give it a wonderful color.
2 tbsp olive oil
1-2 lb lamb stew meat with bones (you can use neck bones).
3 celery stalks, diced
1 large parsnip, diced
1 large carrot, diced
1 large onion, diced
8 garlic cloves chopped (more if small)
1 lb red lentils rinsed
1 box (32 oz) vegetable broth
1 32 oz can crushed tomatoes
3½ tbsp ground cumin
2 tbsp dried mint or 1/3 cup chopped fresh mint.
Fresh mint for garnish
Water to thin to desired consistency
salt and pepper
Heat oil in large pot, brown lamb, add vegetables and saute until tender. Stir in cumin and mint.
Add tomatoes, vegetable broth and red lentils. Add water if necessary. Stir.
Simmer for 1 hour or more until lentils dissolve and meat falls off bone. At this point you can remove bones and break up meat to small pieces with a fork.
Ladle into bowls and garnish with chopped fresh mint.
Season with salt and pepper to taste.
1 medium onion, diced
4 sweet potatoes, cut into chunks
5 carrots, cut into small pieces
3 red peppers, cut into round slices
2 tbsp olive oil
water to cover
Sautee onion in oil until translucent. Add remaining ingredients and water.
Bring to a boil and then simmer for about an hour. Let cook and then blend with an immersion blender.
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