Chicken soup is a cherished Jewish custom and a classic remedy for various ailments. However, there’s a whole array of options to explore, particularly during the chilly months. Just take a peek into your pantry or freezer. You’re likely to discover the makings for numerous hearty and fragrant concoctions that will warm and nurture both your body and spirit.
Soups are a lifesaver for any chef. They are budget-friendly and can feed many people, typically requiring only a single pot for preparation.
Moreover, soups serve as a fantastic way to utilize "past due" ingredients. Feel free to get creative with whatever you have available. A few spoonfuls of that spaghetti sauce lurking at the back of your fridge can enhance a soup beautifully—don't throw it out, put it to good use! Even slightly wilted lettuce and limp celery can contribute flavor. There’s no need to rush out for fresh produce and spices just for soup—save those for salads and side dishes. Use your favorite dried herbs and spices, but be sure to add them sparingly. Start with a small amount and adjust to your taste as you go. Time-saving tools like food processors and blenders, along with pantries and freezers filled with often overlooked ingredients, make preparing soups quick and easy. Plus, by incorporating leftovers such as chicken, beef, sausages, tortellini, or grains like bulgur wheat, you can create a satisfying one-dish meal.
It’s well known that soup ranks among the oldest culinary creations in history. Archaeologists estimate that the art of making soup originated around 20,000 BCE, utilizing whatever ingredients could be hunted or gathered, placed in a vessel and cooked over a fire. Today, various regional specialties can be found worldwide, each featuring local produce. For instance, there’s pho in Vietnam, minestrone in Italy, and my mother’s Cock-a-Leekie soup from the Shetland Islands.
She prepared a whole chicken, cooking it gently until it was tender. For a quicker option, I opt for a pre-cooked roasted chicken from the store and toss in some quartered small golden potatoes. Alternatively, leftover chicken, whether sliced or shredded, works great too.
The beetroot recipe is not your bubbie’s borscht. Start off with winter vegetables, onion, carrots and celery before adding store-bought, precooked beets and tomatoes. It’s earthy, hearty and satisfying, and will liven up your table whether it is served before the main meal or as the entrée itself.
Note: Make double batches, and refrigerate or freeze them for later.
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Chestnut Bisque (Pareve)
Serves four people.
Chef's Suggestions:
*Purchase pre-roasted chestnuts.
*Cut the vegetables into slices approximately half an inch thick.
*Garnish with a splash of coconut milk.
Components:
2 tablespoons of cooking oil
1 stalk of celery, chopped
1 medium carrot, peeled and chopped into slices
½ small onion, cut into thin slices
1 and a quarter cups of roasted chestnuts
2 and 1/4 cups of vegetable stock
¾ teaspoon of dried sage
½ teaspoon of ground nutmeg
1 cup of coconut milk
Instructions:
In a medium saucepan, warm the oil over medium heat.
Incorporate the celery, carrot, and onions into the mix. Lower the heat, then cover the pot and allow the vegetables to simmer until they become tender, which should take around 10 minutes. Be sure to stir them from time to time.
Incorporate the roasted chestnuts, vegetable stock, sage, and nutmeg. Allow the mixture to reach a simmer and let it cook for 15 minutes.
Let it cool down before transferring it to a blender jar or food processor. Blend until you achieve a smooth consistency.
Return the mixture to the pot and incorporate the coconut milk. Heat it over medium heat, ensuring it doesn’t reach a boil.
Distribute into cups for serving.
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Cauliflower Cheddar Soup (Dairy)
Serves four people.-6
Chef's Suggestions:
*You can utilize pareve consommé seasoning mix for vegetable broth by mixing 2 teaspoons with 1 cup of water.
*If necessary, incorporate additional broth to achieve your preferred consistency.
*Replace cheddar cheese with grated Parmesan cheese.
Components:
1 cup thawed frozen cauliflower florets
1 cup of mashed potatoes
2 tablespoons of unsweetened yogurt
Two and a half cups of vegetable stock.
1/3杯切达奶酪碎片
¼杯切碎的新鲜欧芹或2汤匙干欧芹
season with salt and pepper according to your preference
Instructions:
In a food processor or blender, combine cauliflower, mashed potatoes, yogurt, and broth. Blend until the mixture is smooth and creamy.
Move it to a medium-sized pot.
Incorporate the cheese and parsley, then heat the mixture over medium heat, stirring frequently until it reaches a simmer.
Adjust the seasoning to your preference. Serve while hot.
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Beetroot Soup with Seasonal Vegetables (Pareve)
Serves four people.-6
Chef's Suggestions:
*Enhance your soup with a dollop of sour cream for a creamy touch to your dairy meal.*
Sumac is a spice commonly found in Middle Eastern cuisine, known for its tangy and slightly sour flavor profile.
Components:
One small onion
One carrot
Two stalks of celery.
½ of a baking potato, washed thoroughly
Two medium-sized tomatoes
One 8.8-ounce package of prepared beets.
1 tablespoon of cooking oil
4½ cups of pareve chicken broth (vegetarian alternative, such as "no chicken" broth)
2 teaspoons of pre-minced garlic from a jar
1 tbsp of vinegar
2 teaspoons of sumac
season with salt and pepper according to your preference
Instructions:
Chop the onion, carrot, celery, and potato into pieces. Transfer them to a food processor or blender. Blend until they are roughly chopped. Put aside for later use.
Using a food processor or blender, roughly chop the tomatoes and beets. Transfer them to a small bowl and set aside.
In a medium saucepan, warm the oil over medium heat.
Incorporate the diced onion, carrot, celery, and potato into the mixture. Lower the heat to a simmer. Cover the pot and let it cook for 15 minutes or until the vegetables are tender.
Incorporate the tomatoes and beets along with the broth, garlic, vinegar, and sumac. Allow it to simmer for an additional 20 minutes. Adjust the seasoning with salt and pepper according to your preference. Serve while hot.
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Wacky Minestrone (Pareve)
Makes enough for 6 servings.
Chef's Suggestions:
*Begin with a 6-ounce package of minestrone soup mix. I prefer using Manischewitz.
*You can use any type of canned beans. Keep in mind that the weight of canned beans can differ slightly depending on the brand.
Components:
1 tube (6 ounces) of minestrone soup blend
Five cups of water.
1 can (15.5 ounces) of chickpeas, with liquid included
1 can (15.25 ounces) of whole kernel corn, not drained.
1 can (14.5 ounces) of small diced tomatoes
1 and a half cups of vegetable or tomato juice
2 tablespoons of freshly squeezed lemon juice
2 tablespoons of pareve consommé seasoning
season with salt and pepper according to your preference
Instructions:
In a big pot, heat water until it reaches a rolling boil. Stir in the soup mix along with the seasoning packet. Place a lid on the pot and let it simmer for 45 minutes.
Incorporate the chickpeas, corn, tomatoes, vegetable or tomato juice, lemon juice, and consommé seasoning into the mixture. Mix well, then cover and let it simmer for an additional 20 minutes.
Enjoy it warm alongside popovers.
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Perfect Popovers (Dairy)
Produces 12.
Chef's Suggestions:
*Best enjoyed fresh out of the oven. Originating from Yorkshire, England, it is traditionally used to soak up the gravy from a beef roast.
*In case of rapid browning, gently cover the dish with a piece of aluminum foil.
Components:
Two big eggs
1 cup of full-fat milk
1 cup of all-purpose flour
1 tablespoon of cooking oil
Instructions:
Preheat your oven to 425 degrees Fahrenheit. Use 2 teaspoons of butter or margarine to thoroughly grease each cup of a 12-cup muffin tin. Once done, set the tray aside.
Combine all ingredients in a blender and blend on High for 30 seconds. Use a spatula to scrape down the sides of the blender jar to eliminate any unmixed flour. Blend once more for an additional 25 seconds.
Distribute the mixture evenly among the prepared muffin tins. Bake in a preheated oven for 15 minutes.
Lower the oven temperature to 375 degrees and continue baking for an additional 15 to 20 minutes, or until the dish is puffed and golden brown. Enjoy while hot.
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Cock-a-Leekie Soup (Meat)
Makes enough for 6 servings.-8
Chef's Suggestions:
*Pick up a pre-cooked rotisserie chicken from the store.
Frozen cleaned and sliced leeks can be found in grocery stores.
*Leeks can often harbor dirt between their layers. To prepare them, start by trimming the root ends and the dark green tops. Slice them lengthwise, separate the layers, and cut into pieces approximately ½-inch thick. Immerse the leeks in a bowl filled with salt water (1 tablespoon of salt for every 6 cups of cold water) to help dislodge any sand and dirt. After soaking, drain the leeks and rinse them once more in cold water. They are now ready for use as described below.*
Components:
½ roasted chicken, with skin and bones taken out
3 tablespoons of cooking oil
Four leeks, cut into ½-inch thick slices.
4 small golden potatoes, cut into quarters
1 tsp of salt
Two to three shakes of black pepper.
6 cups of cooked chicken stock
½ cup chopped fresh parsley or chives
Instructions:
Cut the chicken into thin strips and put them aside.
In a spacious pot, warm the vegetable oil on medium heat. Incorporate the leeks and potatoes, then season with salt and pepper.
Cover the pot and let it simmer on low heat for 20 minutes, or until the leeks and potatoes become tender.
Incorporate the chicken broth and the chicken into the mixture. Allow it to simmer for an additional 10 to 15 minutes.
Mix in the parsley or chives. Enjoy while hot.
