Canadian Country chuncky Winter
Soup
- 10 cups of water
- 1/2 cup of tomato paste
- 2 potatoes
- 300 grams of meat ....... any
meat will do
- 1 spoon sugar
- 1/2 cup of onions
- 2 carrots
- A pinch of pepper
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Pea Soup
- - 5 cups water
- 3/4 cup dried green
peas
- 3/4 tsp salt
- 3 tsp rice
- 1 glove garlic....crushed
- 1 whole onion
- 1 whole salami
- Bring to a boil then simmer for
3.5 hours.
An ideal hot soup for Shabbat lunch....soup
can sit on very low flame all night.....or use a crock pot on
low setting. Crock pots (slow cooker) are now sold in Israel!!
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Chilled Herbed Tomato Soup with
Citrus and Spice
- - 2 tablespoons olive oil
- 5 14-ounce cans diced tomatoes in 1/2 cup chopped shallots
- 2 tablespoons minced lemongrass
- 1 tablespoon minced fresh ginger
- 1 tablespoon chopped garlic
- 2 tablespoons honey
- 2 cups chicken stock or canned low-salt broth
- 1 cup dry white wine
- 1/2 cup fresh lime juice
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 2 teaspoons grated lime peel
- 2 tablespoons fresh lemon juice
- 2 tablespoons aquavit or vodka
- 1/2 cup thinly sliced fresh arugula
- Heat oil in heavy large pot over medium-low heat.
- Add tomatoes with their juice, shallots, lemongrass, ginger
and garlic; simmer until liquid evaporates, about 12 minutes.
- Add honey and simmer until mixture is very thick, stirring
frequently, about 8 minutes.
- Add chicken stock and next 5 ingredients. Simmer 30 minutes.
- Working in batches, strain soup into large bowl, pressing
on solids torelease juices. Discard solids. Season soup with
salt and pepper.
- Chill soup at least 8 hours.
- Stir lemon juice and aquavit into soup. Garnish with arugula.
Makes 6 servings. |
Vegetable-Herb Broth
- - 4 cups water
- 3/4 cup coarsely chopped onion
- 1/2 cup coarsely chopped carrot
- 2 garlic cloves, peeled
- 1 fresh rosemary sprig
- 1 fresh thyme sprig
- 1 bay leaf
- 1/2 teaspoon whole black peppercorns
- Combine all ingredients in medium saucepan. Bring mixture
to boil.
- Reduce heat to medium and simmer until liquid is reduced
to 2 cups, about 30 minutes.
- Strain broth; discard all solids.
(Broth can be prepared 1 day ahead. Cover broth tightly
and refrigerate.)
Makes 2 cups. |
