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Lentil Soup
Lentil Soup
By Pearl Roseman @ 16:28 :: 8666 Views :: 714 Comments :: :: All, Soups, Pareve, Vegetarian

This delicious vegetarian soup can be made in a pressure cooker or regular soup pot.

Food Editor's note:  This lentil soup is pareve, unlike many others which require chicken stock.  But the flavor is full-bodied, due to the addition of tomatoes and other vegetables, and various herbs and spices.  It is quite easy to prepare, and if you make it in a pressure cooker, as I do, it will be ready in about an hour!  Chop the celery, carrots, and onion in the food processor (separately) to speed up the preparation time.

This delicious vegetarian soup can be made in a pressure cooker or regular soup pot.

Food Editor's note:  This lentil soup is pareve, unlike many others which require chicken stock.  But the flavor is full-bodied, due to the addition of tomatoes and other vegetables, and various herbs and spices.  It is quite easy to prepare, and if you make it in a pressure cooker, as I do, it will be ready in about an hour!  Chop the celery, carrots, and onion in the food processor (separately) to speed up the preparation time.

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Italian Beef Stew with Rosemary
Italian Beef Stew with Rosemary
By Jamie Stolper @ 16:10 :: 5600 Views :: 190 Comments :: :: All, Soups, Entrees / Main Courses, Meat, Holidays

This is a very flavorful beef stew that is a favorite with my family. My oldest son, now living on his own, always requested this dish when he came home from college. The stew is fairly spicy - thanks to the onion, garlic, and black pepper - but tastes wonderful accompanied with noodles, rice, or even boiled or mashed potatoes. I make a double batch of this recipe and freeze half for a future dinner.

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Gazpacho II- Made with Fresh Tomatoes
Gazpacho II- Made with Fresh Tomatoes
By Frances Stolper @ 15:28 :: 10575 Views :: 1397 Comments :: :: All, Soups, Entrees / Main Courses, Holidays, Pareve, Vegetarian

This is easy and delicious. I sometimes add any of the following: 1/2 cup frozen or canned corn niblets, thinly sliced avocado, small can of crushed pineapple. This is best if served after being refrigerated for at least a day. Serve with a dollop of sour cream and chopped basil if you like.

Food Editor’s Note: Everyone who tasted this gazpacho loved it. I added some diced avocado to my own serving and enjoyed the contrast in textures between the crunchy vegetables and the smooth avocado. Serve the gazpacho in a large glass bowl or cookie jar for a colorful presentation.

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Gazpacho
Gazpacho
By host @ 15:27 :: 2993 Views :: 116 Comments :: :: All, Soups, Entrees / Main Courses, Holidays, Pareve

This gazpacho is the best ever, says my son-in-law, David. (And he has a very discriminating palate.) Prepare this cold soup a day or two before serving to allow the flavors to blend. Garnish with croutons, diced pepper, or diced cucumber. Gazpacho makes a refreshing summer appetizer. Served with salad and bread sticks, it makes a delicious summer lunch. It keeps well in the refrigerator for many days, if it lasts that long. Enjoy.

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Fresh Corn Chowder
Fresh Corn Chowder
By Jamie Stolper @ 15:20 :: 4277 Views :: 191 Comments :: :: All, Soups, Entrees / Main Courses, Dairy, Vegetarian
This recipe is adapted from one in Mollie Katzen's cookbook classic The Enchanted Broccoli Forest (Ten Speed Press, 1982, new edition 1995), a treasure of vegetarian recipes. It is thick and rich and brimming with vegetables and flavor. You can substitute milk for the cream (or evaporated milk, as does Mollie) if you'd like a thinner soup. Use Sweet Corn, Tomato, and Basil Broth for stock, instead of water, and you will be well rewarded. This is absolutely fantastic, as a first course or entrée!
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French Onion Soup
French Onion Soup
By Sue Friedman @ 15:19 :: 6676 Views :: 296 Comments :: :: All, Soups, Entrees / Main Courses, Dairy, Pareve

The following recipe is best if made with either Vidalia onions (when in season) or large, yellow Bermuda onions. It’s fun to serve this soup in individual ovenproof crock-pots. I like to top it off with melted Gruyere, but any variety of Swiss cheese works well. This recipe is relatively fast to prepare even though it has so many ingredients … just be prepared for teary eyes!

 

Food Editor's Notes:

Onion soup is typically prepared with beef broth. As the laws of kashruth do not permit meat and dairy products to be eaten together, I have substituted vegetable broth for the beef broth. I use the vegetable broth recipe from The New Basics Cookbook (by Julee Rosso and Sheila Lukins, Workman Publishing, 1989). It is rich and flavorful, low in salt, and substitutes easily in any recipe calling for chicken or beef stock. Because it has lots of pepper in it already, I do not add the ground pepper called for in the soup recipe, except at the end to taste. My family loves this soup, especially my 8-year-old, who will eat it for breakfast, lunch, dinner, or snack!

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Fish Soup St. Tropez
Fish Soup St. Tropez
By Arlene R. Remz @ 15:18 :: 4047 Views :: 170 Comments :: :: All, Soups, Entrees / Main Courses, Fish

Every winter I make an enormous batch of the vegetable stock for this soup and freeze it. It becomes one of my "quick and easy" dinners: with some fish and a loaf of bread, I have a well-balanced meal in 5 minutes.

Food Editor’s Note: This soup is fantastic, more a stew really, with big chunks of fish and lots of colorful vegetables floating around in the hearty stock. It is quite spicy, however, so if your family isn’t a fan of "hot" foods, I would reduce the crushed red pepper to 1/4 teaspoon. For the fish, I use a combination of cod and halibut, but the choice is yours. I had the fish boned and skinned at the market and I took it all home to add to the broth. Secure the bones and skin in cheesecloth tied with string and just drop it in the pot when you add the water and wine. They will add extra flavor to the soup and you can remove them easily at the end by lifting out the cheesecloth and discarding.

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Fish Chowder (Dairy)
Fish Chowder (Dairy)
By Jamie Stolper @ 15:14 :: 9019 Views :: 784 Comments :: :: All, Soups, Entrees / Main Courses, Fish, Dairy
I have tried several fish chowder recipes, but this is my favorite – a basic chowder brimming with fish and vegetables, fit for a main course as well as an appetizer. I like a thick chowder, but you can substitute milk for some or all of the cream if you prefer a thinner soup. This recipe is adapted from one contributed by Ruth Kotlier to Specialty of the House, a cookbook put together in the mid-seventies by the Sisterhood of Temple Israel in Boston.
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Egg-Lemon Soup (Avgolemeno)
Egg-Lemon Soup (Avgolemeno)
By Jamie Stolper @ 15:08 :: 3602 Views :: 177 Comments :: :: All, Soups, Entrees / Main Courses
I have always wanted to make Egg-Lemon Soup, a Mediterranean staple, as this is one of the few soups that all the members of my family enjoy.  Chicken soup disappears very quickly in my home, however, so my plans to attempt this always fell through for lack of the basic ingredient.  With a goal of creating a sephardic high holiday menu for ShalomBoston.com, however, I made a batch of chicken stock one evening and the next day, when my husband and sons took off to visit relatives, I stayed behind to test egg-lemon soups and other dishes, one of my favorite parts of my job here at ShalomBoston.com.  I tried several recipes, with different amounts of rice, eggs, and lemon, and this version, just mildly lemon-flavored, was the most preferred by my family upon their return.  It is very easy, and I will definitely make it again.  For a heartier soup, reserve some of the chicken meat used in making the stock and add it at the end of the cooking.
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Cold Fresh Tomato and Corn Soup
Cold Fresh Tomato and Corn Soup
By Jamie Stolper @ 18:46 :: 6765 Views :: 278 Comments :: :: All, Soups, Dairy, Pareve, Vegetarian
This recipe has been adapted from one found on the Internet and credited to Bon Appetit in 1992. It is a variation of gazpacho, with the addition of sweet corn for added flavor, texture, and color. Make sure to serve it very cold!
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