Archive for the 'kosher vegetarian soup recipes' Category

06
Dec
12

Caldo Verde


In this era when not only do we crave flavor, but value the health benefits of the various ingredients that make up that wonderful dish; in this wintertime when we look for foods that will warm us there is nothing better than a good hot soup.

We’ve adapted the following recipe from various sources to come up with our own kosher, nutritious, delicious version:

Caldo Verde

Caldo Verde is a traditional Portuguese soup, made mainly from kale and potatoes.

Serves 4

Ingredients

  • 4 medium russet potatoes or other floury baking potatoes, peeled and cut into chunks.
  • salt and freshly ground black pepper
  • 1 pound kale, leaves trimmed from the thick stems, rinsed and finely sliced
  • 2 tablespoons olive oil

Directions

  1. Put the potatoes in a saucepan with 8 cups water and add a little salt. Bring to a boil and simmer gently for about 15 minutes, or until tender. Mash the potatoes lightly with a fork, leaving them in the water.
  2. Cook the kale in a pan of boiling water for 3 – 4 minutes. Drain and stir into the potato broth with the olive oil. Simmer for 1 – 2 minutes. Season to taste and serve hot.

–XoX–

Variation

Ingredients

  • 2 Jack’s Gourmet Mexican Style Chorizos, sliced

Directions

  1. Heat up a small amount of olive oil over medium heat. Add chorizo slices and brown. Once browned remove and set aside.
  2. Follow step 1 in the vegetarian version above.
  3. Add the Jack’s Gourmet chorizo slices and simmer for 10 minutes. Stir in the kale and let cook until desired level of doneness.
  4. Serve immediately.

Enjoy, gentle reader, enjoy!

CS

29
Nov
12

Chicken Gumbo Soup


In our everlasting quest to find great products, great recipes and more – for our faithful readers – we scour the store shelves, the net, the cookbooks and SYR and I will even even experiment quite a bit. It’s winter, it’s cold outside and we need food that will warm and make us feel good as we come in from the chill. In such cases, soups all hit the spot.

From Pam Reiss” Soup – A Kosher Collection:

Photo by: Michelle Furbacher, page 144

Chicken Gumbo Soup

Serves 12

  • 1 small yellow onion, peeled and finely chopped
  • 1 small green pepper, seeded and finely chopped
  • 1 whole jalapeño, seeded and finely chopped
  • 3 stalks celery, finely chopped
  • 2 cups okra, washed, trimmed and cut into 3-4 pieces
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp chilli powder
  • 1-2 cloves garlic, crushed
  • 1/2 cup olive oil.
  • 1/4 cup all-purpose flour
  • 1 Tbsp tomato paste
  • 1 can diced tomatoes
  • 8 cups stock
  •  1 cup rice
  • 1/2 lb cooked chicken, cut into 1/2 inch cubes

I use fresh okra  in this recipe, but if you can’t find it, you can use frozen. Don’t be alarmed about the somewhat slimy juices okra gives off. All the sliminess will disappear as it cooks.

  1. Over medium heat, sauté the onion, pepper, jalapeño, celery, okra, salt pepper, chilli powder and garlic in olive oil for 5 to 7 minutes. The vegetables should wilt but not brown.
  2. Add the flour and cook for 2 to 3 minutes, stirring constantly.
  3. Add the tomato paste, diced tomatoes, and stock. Cover and bring to a boil, then reduce the heat to medium-low and simmer for another 15 minutes.
  4. Add the cooked chicken, and simmer until the chicken is heated through and the rice is tender.

I just had two bowls of this soup and found it absolutely delicious and warming. So… enjoy, gentle reader, enjoy!

CS

 




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