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Pineapple, Bell Pepper, and Cucumber Gazpacho
Pineapple, Bell Pepper, and Cucumber Gazpacho
By Adele Fleet Bacow @ 15:50 :: 11394 Views :: 876 Comments :: :: All, Soups, Pareve

Food Editor's Note:  Adele recommended this cold soup after getting rave reviews the first time she made it.  I always take Adele's recommendations seriously, so I tried this soup as well.  It is amazing how different the ingredients are from those of the usual gazpacho, and yet it does have that gazpacho taste.  It is cool and refreshing, sweet from the pineapple and mango, but with a bite from the sweet onion and jalapeno chili.  Definitely serve this with a spoonful or two of diced cucumber and bell pepper, to add color and crunch and cool down the heat.  (Of course I am weak when it comes to the hot stuff – this is probably quite mild for most people!)  Adele adapted this recipe, adding the mango on her own, from one that originated in a Hawaiian restaurant (The Lodge, in Koele) and appeared in Bon Appetit several years ago.  It is a great summer first course, when we can use a cool, refreshing antidote to the heat and when fruits and vegetables are at their peak.

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Potato and Parsnip Puree
Potato and Parsnip Puree
By host @ 15:34 :: 3058 Views :: 223 Comments :: :: All, Soups, Salads, Vegetarian
Potato and Parsnip Puree
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Split Pea Soup (Meat) - Jamie Stolper
Split Pea Soup (Meat) - Jamie Stolper
By Jamie Stolper @ 18:53 :: 2717 Views :: 273 Comments :: :: All, Soups, Meat

This is a flavorable pea soup that will not take a lot of time to prepare.  I chop the onion, celery, and carrots in the food processor (separately), and I always use beef neck bones to have some meat to add back to the pot.  Sometimes I even add a small piece of flanken, in addition to the bones.  You can also add a handful of small pasta, such as ditalini, towards the end of the cooking time, to make it even heartier.  This soup can be a first course, or a meal unto itself, especially with the meat.

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Stuffed Matzah Balls - Sandra Block
Stuffed Matzah Balls - Sandra Block
By Sandra Block @ 18:47 :: 4031 Views :: 394 Comments :: :: All, Soups, Entrees / Main Courses, Holidays, Passover, Vegetarian

When you bite into these matzah balls, you will see color and experience texture with each spoonful. This is quite a revolutionary change to the matzah ball that we all know and love – so enjoy!

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Sweet Corn, Tomato, and Basil Broth
Sweet Corn, Tomato, and Basil Broth
By Peter Berley @ 18:42 :: 6432 Views :: 446 Comments :: :: All, Soups, Pareve, Vegetarian
I like to think that if Moses had received an eleventh commandment on Mount Sinai, it surely would have been something like: Thou shalt not eat basil, corn, or tomatoes in the winter, spring, or fall. When summertime comes and these ingredients are at their peak, you will be glad you waited!

Serve this broth seasoned with sea salt or soy sauce to taste and garnished with chopped parsley, or reserve for soup stock.

Food Editor's note: This is a fabulous stock to use as a base in soups and stews. It is not easy to find a good vegetarian stock to replace chicken stock in recipes, but this one is up to the challenge. Try using it to make Fresh Corn Chowder or a fish stew, or make a batch and freeze it in small quantities to have on hand when the urge to make soup pops up.
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Turkey Barley Vegatable Soup
Turkey Barley Vegatable Soup
By @ 18:22 :: 50515 Views :: 0 Comments :: :: All, Soups

To me, this is the best use of the leftover turkey frame and meat. This soup is hearty and delicious, and my children ask me to make it year-round. As soon as your turkey meal is over, throw the frame in a pot and make the turkey stock. The stock can then be frozen or used in the next day or two to make the soup. Or, throw the frame in a plastic bag and freeze for a later date. I usually make turkey breasts, not whole turkeys, so I freeze the frames until I have two or three and then I also add some fresh turkey bones or pieces (wings or thighs) when making the stock. That way I know I’ll have enough turkey meat to add at the end. You can add mushrooms to this recipe (1/2 cup finely chopped, added with the carrots and celery), but my family prefers it without. You can also substitute raw rice for the barley, if you prefer. I have adapted this recipe from Jane Brody's Good Food Book (W.W. Norton , 1985).

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Vegetable Soup (Pareve or Meat) - Vivienne Kalman
Vegetable Soup (Pareve or Meat) - Vivienne Kalman
By Vivienne Kalman @ 15:14 :: 3779 Views :: 529 Comments :: :: All, Soups

This is a hearty, delicious soup that is easy to make. It tastes best made in advance and served the next day. If it will be part of a meat meal, use chicken or beef stock instead of the water and bouillon powder. Adjust the seasonings accordingly. Serve the soup with good bread and a dessert of fresh fruit and your favorite cookie, and you will enjoy a filling and nutritious meal.

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Vichyssoise
Vichyssoise
By host @ 09:35 :: 8445 Views :: 279 Comments :: :: All, Soups

Although traditionally served cold, this soup is equally delicious hot. An elegant first course or satisfying light meal, it is surprisingly easy to make and keeps in the refrigerator for a few days.

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Wild Mushroom Soup - Jamie Stolper
Wild Mushroom Soup - Jamie Stolper
By Jamie Stolper @ 09:34 :: 2072 Views :: 32 Comments :: :: All, Soups

If you love mushrooms, this is the soup for you. It is rich and filling and has that dreamy taste of mushrooms and onions cooked in wine. The basic recipe produces a thick soup, but you can thin it to your desired consistency with extra chicken stock.

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Zucchini and Rosemary Soup (Meat, Dairy, or Pareve) - Sue Friedman
Zucchini and Rosemary Soup (Meat, Dairy, or Pareve) - Sue Friedman
By Sue Friedman @ 09:15 :: 8301 Views :: 241 Comments :: :: All, Soups, Entrees / Main Courses

This recipe is a favorite of my daughter’s because she cannot believe a soup that tastes so fattening is so completely the reverse! It’s the healthiest, tastiest, all-seasons soup known to me. (In fact, several folks have asked me if the recipe is made with cream!) It can be served hot or cold.

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