Beer Cheese Soup

With Shavuoth fast approaching what better than a delicious dairy soup? From Pam Reiss‘ Soup – A Kosher Collection:

Serves 8

Ingredients

• 1/2 small yellow onion, peeled and finely chopped
• 1 small carrot, peeled and finely chopped
• 2 tbsp olive oil
• 3 cups beer
• 1/4 cup all-purpose flour
• 1 cup 2% milk
• 1 cup half and half
• 1 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb grated cheddar cheese
• 1 cup, air popped popcorn for garnish

Directions

Use whatever beer you like to drink. Using a lighter beer will make the flavor of the soup subtler  than a dark beer. It’s a rich soup, so go easy!

Over medium low heat, sweat the vegetables in olive oilfor 12 to 15 minutes, until they are wilted but not brown.

Add the beer and bring it to a simmer. Allow the soup to simmer gently for 10 minutes.

In a separate bowl, whisk together the flour, milk and half-and half. Whisk the this mixture, along with the salt and pepper, into the soup and bring the soup back to a simmer. Cook for 3 to 5 minutes, allowing the flour to cook and the soup to thicken.

Using a whisk, add the cheese to the soup slowly, mixing well. Whisk until the cheese is completely incorporated

Serve the soup with popcorn for a garnish.

Enjoy, gentle reader, enjoy!

CS

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Soups as Comfort Food – Part 3 [Gratinee Lyonnaise (Lyon-style Onion Soup)]

A Roundup of Our Shavuos Recipes

Vichyssoise

It can be served cold or hot, but I prefer it cold; it’s perfect for summer and… perfect for Shavuos!

Yield: 6 servings

Ingredients

• 3 large leeks
• 3 tablespoons butter
• 1 onion, thinly sliced
• 1 lb potatoes, chopped
• 3 1/2 cups vegetable stock *
• 2 teaspoons lemon juice
• pinch of ground nutmeg
• 1/4 teaspoon ground coriander
• 1 bay leaf
• 1 egg yolk
• 2/3 cup light cream
• salt and white pepper
• freshly snipped chives, to garnish

Directions

1. Trim the leeks and remove most of the green parts. slice the white part of the leeks very finely.
2. Melt the butter in a saucepan. Add the leeks and onion and cook, stirring occasionally, for about 5 minutes, without browning.
3. Add the potatoes, stock, lemon juice, nutmeg, coriander, and bay leaf to the pan, season to taste with salt and pepper, and bring to a boil. Cover and simmer for about 30 minutes, until all the vegetables are very soft.
4. Let the soup cool a bit, remove and discard the bay leaf, and then press through a strainer or process in a food processor or blender until smooth. Pour into a clean pan.
5. Blend the egg yolk into the cream, add a little of the soup to the mixture, and then whisk it all back into the soup and reheat gently, without boiling. Adjust the seasoning to taste. Cool and then chill thoroughly in the refrigerator.
6. Serve the soup sprinkled with freshly snipped chives.

–oOOoOOo–

* Vegetable Stock

Yield: 8 1/2 cups

Ingredients

• 2 tablespoons sunflower or corn oil
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped leek
• 2/3 cup finely chopped carrots
• 4 celery stalk, finely chopped
• 3/4 cup finely chopped fennel
• 1 small tomato, finely chopped
• 10 cups water
• 1 bouquet garni

Directions

1. Heat the oil in a large pan. Add the onion and leek and cook over low heat, stirring occasionally for 5 minutes, until softened. Add the remaining vegetables, cover and cook for 10 minutes. Add the water and bouquet garni, bring to a boil, and simmer for 20 minutes,
2. Strain the stock into a bowl, let cool, cover and store in the refrigerator. use immediately or freeze in portions for up to 3 months.

Since I was a kid this soup was a favorite of mine, considering that very few dishes were deemed acceptable to my palate, that’s saying a lot about Vichyssoise. Try it, and you’ll be hooked too.

Enjoy, gentle reader, enjoy!

CS

Dairy Beet Borsht

Growing up in Uruguay, I always used to look forward to Borsht Soup. Whether hot or cold, it was always a treat! I never got my mother’s recipe, but I made this one last night and it brought back some sweet memories of my childhood. With Shavous almost here, I thought I’d try a dairy version (parve, also given)

Beet Borsht

Yield: 6 servings

Ingredients

• 1 lb 8 oz small tender beets
• 1 large chopped onion
• 15 cups of water *
• 1 teaspoon salt
• pepper
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons brown sugar
• chopped fresh dill to garnish
• sour cream (optional, do not use if you prefer a parve soup)

Directions

1. Cut tops from beets leaving a bit of the stems attached, wash thoroughly to remove any sand or grit. Peel the betts and grate them. Transfer to a heavy pan. You might want to wear rubber gloves to prevent your hands being stained.
2. Add the onion to the pan and cover with the water. Bring to a boil over medium heat and simmer partially covered for about 30 minutes or until vegetables are tender. Take off from heat and allow the vegetables to cool slightly.
3. Ladle the liquid into a food processor and process until smooth. Rinse off the pan and put the soup back in it.
4. Bring to a boil over medium heat and add salt, pepper (to taste), lemon juice and sugar. Simmer for 3 minutes and taste, it should have a sweet and sour taste. If necessary add a little more sugar or lemon juice, if it’s a bit thick, thin out by adding a little bit more water.
5. Serve hot with a swirl of sour cream. Sprinkle with dill. You may also serve it cold if you refrigerate it covered, but you thin out the soup as it will thicken when chilled.

(Sometimes you may find a similar recipe using vegetable stock instead of water, I’ll have to do that next time.)

Enjoy, gentle reader, enjoy. I did! I tied hot, I can’t wait to try it cold.

CS

Soups as Comfort Food – Part 3

There are myriad types of soups, while I never intended an exhaustive listing when we started this series, while I realize there are far more types than I’m ever likely to try, this series only deals with some of my favorites from among those I’ve tasted. In this, the final installment of the series we will again feature two soups.

We chose all these recipes both because of their taste and the ease of preparation.

Last evening, at a cooking demo by Chef Lévana Kirschenbaum, I tasted her incredibly flavorful and very simple to prepare…

Aduki Bean Burdock Soup

Ingredients

• 12 cups water
• 2 teaspoons turmeric
• 1/3 cup olive oil
• 6 bay leaves, or 1 teaspoon ground bay leaf
• 2 cups aduki beans
• Salt to taste
• 4 large cloves garlic
• 1 large sweet potato, peeled and cut in large chunks
• 1 large carrot, peeled and cut in large chunks
• 1 celery root, peeled and cut in large chunks
• 1 large parsnip, peeled and cut in large chunks
• 1 large zucchini, cut in large chunks
• 1 large red onion, quartered
• 1 large piece burdock, peeled and cut in large chunks

Directions

1. Bring all ingredients to boil in a wide heavy pot.
2. Reduce to medium and cook covered for 1 hour.
3. Cream the soup with an immersion blender.
4. Adjust texture and seasonings.

If you do not have, if you cannot find burdock, you can substitute almost anything else. In spite of her recipe calling for burdock, Lévana – just to demonstrate the versatility of her recipe – used kale stalk instead

If you are like me you probably never heard of burdock before…What is burdock? For its culinary and medicinal properties look it up in the Wikipedia. Meanwhile, as the article says:

the Russian writer Leo Tolstoy wrote in his journal, in 1896, about a tiny shoot of burdock he saw in a ploughed field, “black from dust but still alive and red in the center … It makes me want to write. It asserts life to the end, and alone in the midst of the whole field, somehow or other had asserted it.”

For another of Chef Lévana’s superb soup recipes check out Quick Black Bean Chocolate Soup

To end this series I chose to adapt an Emeril Lagasse variation of the classic French Onion Soup on the Food Network :

Gratinee Lyonnaise (Lyon-style Onion Soup)

[adapted to conform with kashrus]

Ingredients

• 4 tablespoons unsalted butter
• 3 pounds yellow onions, thinly sliced
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup cognac
• 8 cupspareve soup stock
• 4 sprigs fresh thyme, tied into a bundle with kitchen string
• 1/2 loaf French bread, cut into 1/2-inch thick slices
• 1 pound Gruyere cheese, coarsely grated
• 2 egg yolks (optional)
• 1/2 cup Port wine (optional)
• Finely chopped parsley, garnish

Directions

In a Dutch oven or other large, heavy pot, melt the butter over medium-high heat. Add the onions, salt and pepper, and cook, stirring, until golden brown, 15 to 18 minutes. Remove the pan from the heat and carefully add the cognac. Return the pan to the heat and cook until the alcohol has evaporated. Be careful as the cognac may ignite.

Add the soup stock and thyme sprigs and bring to a boil. Reduce the heat to a simmer and cook the soup for 45 minutes.

While the soup is simmering, toast the bread slices until light golden brown. Remove from the oven.

Preheat the broiler.

When the soup is ready, divide 1/2 of the toasted bread slices between 6 individual ovenproof serving bowls or crocks and top with 1/2 of the grated cheese. Ladle some of the soup among the bowls and top with the remaining toasts. Ladle the remaining soup among the bowls and top with the remaining cheese. Place the bowls on a baking sheet and place under the broiler until the cheese is melted, golden brown and bubbly, about 5 minutes. Remove from the oven.

Optional topping:

In a small bowl combine the egg yolks and Port and whisk to thoroughly combine. Pour some of the mixture evenly among the soup bowls, stirring in around the edges so that it is incorporated into the soup. (The heat of the soup will cook the egg yolk and this will thicken and enrich the soup.)

Garnish the top with chopped parsley and serve hot.

Enjoy, gentle reader, enjoy!

CS

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