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-> Recipe Collection
-> Soup
suzyq
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 Tue, Mar 08 2011, 2:22 pm
Great article - thank you!
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eschaya
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Tue, Mar 08 2011, 3:05 pm
- A hearty split pea meat soup is my family's (and guest) favorite.
- Creamy mushroom soup (adapted from KBD, using portabello, shiitake, cremini and white)
- Friday night cholent!! I'm not the biggest fan of shabbos day cholent, but on Friday night it is more of a hearty stew. We've started making a huge cholent and having half Friday night. Sometimes guests are a bit surprised, but usually in a pleasant way.
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Mrs Bissli
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Tue, Mar 08 2011, 3:14 pm
OldYoung, here's my harira recipe
* 2 pieces of lamb with bones (cutlets, lambchops, even meaty bones will do), visible fat trimmed
* 2 onions, peeled and chopped
* 1 carrot, peeled and chopped
* 1 cup red lentils, checked and rinsed
* 2 stalk celery, finely chopped including leaves
* 4-5 clove garlic, skin peeled and cut in quarters
* 1 tin crushed tomato
* 1-2 tbsp tomato paste (optional)
* salt and pepper to taste
* a pinch of cinnamon, paprika and ginger
In a large soup pot, sautee lamb pieces and onions till meat is seared and vegetables are tender. Add about 8 cups water, and the rest of ingredients. Cook over low flame for at least 1hr, 2hrs preferably. (You can do this on crockpot). Take out the lamb, remove meat from bones and shred into small pieces. Add the meat back to pot. Mine has thin consistency, if you want it thicker add 1tbsp flour diluted with 2 tbsp water, add to soup and simmer for 5min. Alternatively you can add thin egg noodles for the last 10-15min of cooking for heartier version. Serve with chopped cilantro(corriander) leaves and harisa (each diners can add this). If you want, cook the night before, refrigerate and skim off any fat. You can also freeze this soup.
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shabri
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Tue, Mar 08 2011, 4:05 pm
zucchini soup from KBD
red lentil soup
orange soup
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checkbefore
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Tue, Mar 08 2011, 5:18 pm
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When I am short on time on Friday, I make an egg drop soup. Honestly couldn't get more simple, and my husband loves it.
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mommy08
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Tue, Mar 08 2011, 10:22 pm
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pepper soup from the kosher palette!! DELISH!!!!!!!!!!!!!!
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Shopmiami49
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Wed, Mar 09 2011, 5:31 am
| mommy08 wrote: | | pepper soup from the kosher palette!! DELISH!!!!!!!!!!!!!! |
Can you please post the recipe? Thanks!
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Marion
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Wed, Mar 09 2011, 5:37 am
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None. Seriously. We can barely stay awake for the whole meal as it is...why add another course?
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mosma
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Wed, Mar 09 2011, 8:09 am
I make potato soup, vegetable soup, mushroom barley soup...
really anything!
last week I fried some onions and added carrots, zuchinni, uncooked rice, and water, salt and pepper and garlic powder. when it was cooked I blended it with my immersion blender and added a bag of frozen cauliflower. it was delicious!
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dee's mommy
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Wed, Mar 09 2011, 8:54 am
It used to be that my Shabbos soup was Mushroom and Barley. Other than that, I have made Carrot and Potato Soup, Potato Soup, even an Italian Ministrone.
Nowadays, my Shabbos soup is usually Chicken, but Squash soup makes it's appearance every now and then as a favourite.
Really, you can make any soup you like for Shabbos.
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baba
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Wed, Mar 09 2011, 8:56 am
Cream of any type of vegetable soup.
If I dont have a lot of time I'll do broccoli and cauliflower. I use frozen so I only have to chop an onion and some garlic, maybe 1 or 2 potatoes.
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DrMom
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Wed, Mar 09 2011, 9:11 am
"Oarnge soup" as my family calls it (all sorts of pumpkin, butternut squash/carrot combos pureed and with ginger and pepper or other spioces). Also good w/a dash of light crea for a dairy meal.
Red lentil soup.
Turkey sausage and garbanzo bean stew (to me, this is a meal, not a first course).
Minestrone
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mommy08
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Wed, Mar 09 2011, 10:50 am
DELISH PEPPER SOUP FROM KOSHER PALETTE:
1/3 cup olive oil
1 large onion, chopped
5 cups vegetable stock(chicken stock or water) - I think
2 large yellow bell peppers(seeded and chopped)
2 large orange bell peppers (seeded and chopped)
2 potatoes (peeled and chopped)
salt
freshly ground pepper
6 tablespoons margarine(softened)
6 tablespoons olive oil
Heat olive oil in a large soup pot over medium-high heat. Add onion and saute 10 mins.
Add stock or water, peppers and potatoes. Bring mixture to a boil, reduce heat to low and simmer 30 mins.
Strain soup, reserving liquid. Spoon vegs. into the container of a food processor fitted with a knife blade. Process until smooth(my DH uses an immersion blender)
Press mixture through a sieve or wire mesh colander, discard peels and add to reserved liquid. Season to taste with salt and pepper.
Bring mixture to a boil. Remove from heat. Gradually add margarine, 1 tablespoon at a time, stirring until well blended.
To serve, pour soup into bowls and add 1 tablespoon of olive oil to each bowl(not sure my DH does this)
Yield - 6 servings
***I never made it. My DH makes it!! I copied the recipe from the book
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Shopmiami49
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Wed, Mar 09 2011, 11:21 am
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Thanks!! It looks delish!
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Shopmiami49
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Thu, Mar 10 2011, 6:25 am
| mommy08 wrote: | DELISH PEPPER SOUP FROM KOSHER PALETTE:
1/3 cup olive oil
1 large onion, chopped
5 cups vegetable stock(chicken stock or water) - I think
2 large yellow bell peppers(seeded and chopped)
2 large orange bell peppers (seeded and chopped)
2 potatoes (peeled and chopped)
salt
freshly ground pepper
6 tablespoons margarine(softened)
6 tablespoons olive oil
Heat olive oil in a large soup pot over medium-high heat. Add onion and saute 10 mins.
Add stock or water, peppers and potatoes. Bring mixture to a boil, reduce heat to low and simmer 30 mins.
Strain soup, reserving liquid. Spoon vegs. into the container of a food processor fitted with a knife blade. Process until smooth(my DH uses an immersion blender)
Press mixture through a sieve or wire mesh colander, discard peels and add to reserved liquid. Season to taste with salt and pepper.
Bring mixture to a boil. Remove from heat. Gradually add margarine, 1 tablespoon at a time, stirring until well blended.
To serve, pour soup into bowls and add 1 tablespoon of olive oil to each bowl(not sure my DH does this)
Yield - 6 servings
***I never made it. My DH makes it!! I copied the recipe from the book |
So I have a question: Do you really need to remove the veggies from the soup, puree, strain, and THEN return to the soup? Won't it be the same thing if I jsut blend it with a hand blender in the pot and then strain the whole soup, throwing away the peels that reamin in the sieve?
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