Archive for the 'kosher soups' Category

18
Feb
15

Tomato-Vegetable Bisque


Continuing with our winter soup series, I’ve made this recipe (which I adapted years ago from a magazine) many times and it always comes out delicious and very filling:

Tomato-Vegetable Bisque

Tom-Veg-Bisk

Serves 6

Ingredients

  • 2 tablespoons olive oil
  • 1 medium-size onion, peeled and chopped
  • 3 large carrots, peeled and cut into thin slices
  • 3 medium sized parsnips, peeled and cut into thin slices
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 2 cans roasted diced tomatoes, drained
  • 4 cups vegetable broth *
  • 2/3 cup béchamel sauce **
  • seasoned croutons

Directions

  1. Heat oil in a large pot over medium heat. Add onion and cook 6 minutes. Stir in carrots, parsnip slices, oregano and pepper. Cook an additional 3 minutes.
  2. Add drained tomatoes and 2 cups of broth. Increase heat to medium-high and partly cover pot. Bring to a simmer, then reduce heat to medium and continue to simmer for 10 more minutes, until all vegetables are cooked.
  3. Ladle half of the mixture into a blender to puree. While blending, add 1 cup of the remaining vegetable broth. Repeat with remaining tomato mixture and remaining broth. Return to pot, stir in béchamel sauce and heat gently until warm for about 2 minutes. Add hot sauce and croutons to taste.

* Vegetable Broth (follow link)

** Béchamel Sauce

Makes about 1 quart

Ingredients

  • 5 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 quart milk
  • 2 teaspoons
  • 1/4 teaspoon ground pepper (for a more Italian flavor, add ground nutmeg instead)

Directions

  1. Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
  2. Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and pepper (or nutmeg).

Makes about 1 quart

Ingredients

  • 5 tablespoons butter (or margarine, if you want to keep it pareve)
  • 1/4 cup all-purpose flour
  • 1 quart milk
  • 2 teaspoons salt
  • 1/4 teaspoon ground pepper (for a more Italian flavor, add ground nutmeg instead)

Directions

  1. Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
  2. Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and pepper (or nutmeg).

TIP – To give meat dishes a French, buttery flavor, use margarine instead of butter (for  a pareve sauce)

Enjoy, gentle reader, enjoy!

CS

07
Jun
13

Adas Bis Silq – Lentil and Swiss Chard Soup


One of our readers, Fortuna F, from Los Angeles, sent in this recipe and photo for what promises to be a superb and easy to prepare soup:

Adas Bis Silq

LentilChard-Soup

Serves 6

Ingredients

  • 1 1/2 cups brown lentils
  • 6 cups cold water
  • 10 leaves Swiss chard
  • 1/2 cup olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1/2 cup chopped coriander leaves
  • salt and freshly ground black pepper
  • 1/2 cup lemon juice
  • lemon wedges for serving

Directions

  1. Wash lentils well and place in a heavy pan with the cold water. Bring to a boil, skimming as needed, cover and simmer gently for 1 hour or until lentils are soft.
  2. Was Swiss chard well and cut off stems. Cut leaves down the middle, then shred coarsely.
  3. Heat oil in a separate pa, add onion and fry slowly until it becomes transparent. Stir in garlic and cook for another 15 seconds.
  4. Add shredded Swiss chard to pan and fry, stirring often, until leaves wilt.
  5. Pour onion and Swiss chard mixture into the lentils. Add coriander, salt pepper to taste, then add the lemon juice. Cover and simmer for 15-20 minutes. Serve soup in deep plates with lemon wedgrs for squeezing into soup according to the individual’s taste. It goes perfectly with any Middle Eastern bread.

Enjoy, gentle reader, enjoy!

CS




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