Soup is the perfect winter comfort food, warming us after a cold walk or simply enjoyed… because. In all its myriad incarnations, and ingredient variations a good soup warms the heart and soul as it satisfies the palate.
As Ms. Reiss puts it in her Introduction to Soup – A Kosher Collection
Nothing beats a hot bowl of aromatic homemade soup on a cold winter day. It’s a great starter to a meal. It can be elegant or rustic, simple or extravagant, a light beginning or a filling main course. Most often it’s even better reheated the day after you make it…
[..]A simmering soup can fill a house with wonderful, inviting aromas. It can invoke memories of childhood dinners, surrounded by family, which none of us seem to have time for anymore.
From Parve/Vegetarian Soups like Everything But the Kitchen Sink, or Beet Borsht to Dairy Soups like Baba’s Break the Fast Soup, or Beer Cheese Soup; from Fish Soups like Saffron & Garlic Fish Soup, Soupe de Poisson au Provence to Meat Soups like Za’atar Chicken Soup, or Lamb & Fruit Soup, from Fruit and Dessert Soups like Pear Soup with Feta, Pecans & Balsamic Reduction or Chocolate Soup to Accompaniments like Matzo Balls with Fresh Herbs, or Parmesan Croutons this cookbook has it all. Every recipe shows its nutritional values which is great for any weight conscious foodie. With over 150 soup recipes and 6 accompaniments, this is the perfect book for the perfect comfort food! First published in 2004, it is now in its second edition with over 20 new recipes. Pam Reiss is constantly improving her work making it bigger and better.
It was hard to choose which recipe to feature here, but I settled on a dessert soup. I will make it this Shabbat:
This creamy soup makes a great dessert. Serve it with a little fresh-whipped cream and some sliced strawberries, or use it as a cold chocolate fondue. Guests will be surprised when you serve this one!
- 6 tablespoons granulated sugar
- 3 egg yolks
- 2 cups half-and-half
- 2 cups 2% milk
- pinch of salt
- 2 cups semisweet chocolate chips
- 3 tablespoons unsweetened cocoa powder
In a mixing bowl, wisk together the granulated sugar and the egg yolks until frothy and butter colored.
Using a double-boiler (or place about 2 inches of water in a saucepan, bring to a light simmer and place a metal bowl over it), heat the half-and-half, milk, salt, chocolate and cocoa powder until all of the chocolate is melted and the mixture has warmed through.
Slowly add some of the hot chocolate mixture, about 1/2 cup, into the egg/granulated sugar mixture, whisking as you pour it, so that the hot liquid is incorporated right away and the eggs don’t scramble. Slowly poutr this mixture back into the hot chocolate, whisking as you pour. Continue to heat the soup until it has thickened slightly, 3 to 5 minutes, whisking continuously. When you dip a wooden spoon into the soup, then drag a a fingertip through the coating on the spoon, the line should remain clean.
Transfer the soup to a bowl or container, cover with waxed paper and refrigerate at least 4 hours, or until the soup is completely chilled.
We’ve reviewed Pam Reiss‘ Passover – A Kosher Collection on these pages before, at the time I wrote, the lady can cook!!! The current book strongly reinforces that notion.
Enjoy, gentle reader, enjoy!