Don’t miss this opportunity to explore Israel off the beaten track, feel the conflict first hand, understand the security issues and politic realities, and have an unforgettable trip!
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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For many, contemplating our exile from our homeland is more of an intellectual endeavor than an emotional one.
I encourage all singles and their parents to urge their shadchanim to participate in ShadchanZone.
People definitely had stress one hundred and fifty years ago, but it was a different kind of stress.
It is inspirational to see the average Israeli acting with aplomb and going about daily routines no matter what is happening.
Participants wore blue and white, waved Israeli flags, and carried pro-Israel posters.
To support the Victor Center for Prevention of Jewish Genetic Diseases at Miami Children’s, please call 305-666-2889 or visit www.mchf.org/donate and select the “Victor Center” fund.
The course will be taught once a month for seven consecutive months and is designed for women at all levels of Jewish knowledge.
Like many of his contemporaries, he went through some hard years, but eventually he earned the rewards of his perseverance and integrity.
The president’s message was one of living peacefully in a Jewish and democratic state, Jews of all stripes unified as brothers, with Arabs or citizens of other religions.
What Hashem desires most is that we learn to connect with each other as children in the same family.
You are my brothers and sisters. Your pain is my pain.
We are experiencing technical difficulties, and won’t be able to fix the site before Shabbat in Israel…
Question: Is there a special prayer or specific role for prayer when the totality of the Jewish people is in danger?
Criticism is but one step below a verbal attack. It isn’t quite as pointed, not quite as aggressive – but not that far off.
Senator Marco Rubio had something very important to say about Israel’s battle with Gaza.
Printed from: http://www.jewishpress.com/sections/food/recipes/soup-recipes/2014/01/17/
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