Tag archive for "Soup"

Asparagus Zucchini Winter Soup

kosher soup recipes, rosh hashanah and sukkot recipes

Asparagus Zucchini Winter Soup

2 Comments 16 December 2014

Zuchinni and Asparagus soup

 

Thank u @shushyturin for this great winter soup recipe!

  • 3 large zucchini (with skins)
  • 1 bunch of thin asparagus
  • 3 cups low-sodium chicken broth
  • 1 Tbl unsalted butter
  • 1 Tbl dry sherry
  • 1 cup chopped white onion
  • 5 garlic cloves, chopped finely
  • 2 large dashes of Kosher salt
  • 1 dash of fresh ground pepper
  • 2 cups heavy cream
  • 1/2 cup grated parmesan cheese (for Parma Crisps)

1. Top a cookie sheet with parchment paper. Drop spoonfuls (use a tablespoon) on to the liner into little mounds, then press them flat. Bake in 400 degree oven between 5 and 8 minutes (depending upon your oven). Once cooked remove from liner and serve with the soup. I make these while the soup is simmering. 1/2 cup grated cheese makes 9 to 12 crisps.

1. In heavy saucepan melt butter, and add the chopped onion and garlic. Stir till onion is translucent.

2. Wash vegetables and pat dry. Quick chop the zucchini into small chunks and add to pot. Cut off bottom of asparagus stocks (the woody section), and then rough chop the asparagus and add to pot. Cook for about 5 minutes till the veggies get some brown on them, stirring the entire time.

3. Once veggies are brown, add the chicken broth and bring the soup to a boil, then turn down heat. cover the pot, and simmer for about 20 minutes.

4. Vegetables should be soft but still keep their green color. Test the vegetables by pressing them against the side of the pan with a wooden spoon. The vegetables are cooked when they smash against the side but still hold their shape.

5. Take the soup off the stove and using an immersion blender, blend all ingredients till it starts to thicken. I like the immersion blender over a food processor as the clean-up is much easier and I don’t make a big mess on my side counter, as I do when I use the food processor.

6. Just before serving add the sherry, mix well and pour into soup bowls. Add a bit of heavy cream to top, and affix one parmesan crisp in center and serve a couple on the side.
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Quick Sweet Potato Soup with Collard Greens and Jasmine RIce

hanukka recipes and tablesettings, kosher main dish recipes, kosher recipes, kosher soup recipes, kosher thanksgiving recipes, kosher vegetable recipes, shavuot recipes and ideas, Sukkot Recipes

Quick Sweet Potato Soup with Collard Greens and Jasmine RIce

4 Comments 22 October 2013

Last week I attended a cooking class at the Sephardic Community Center with Peter Berley,  former executive chef of Angelica Kitchen in NYC. His cooking style is based upon the macrobiotic way of eating that was SO popular in the 80’s and 90’s. He now still uses his skills to whip up quick and simple vegetarian meals, and we were so lucky to share some of his recipes and easy healthy  tips in the kitchen.

I especially loved his Sweet Potato Soup, so right after the class, I ran to buy some collard greens (which is supposed to be healthier for your digestive tract than steamed kale, mustard greens, broccoli, brussels sprouts, and cabbage- read more about collard greens HERE) and a jalapeño pepper. I already had a some coconut milk sitting in my pantry just begging to meet that can opener. The ginger, sweet potato and spices are regulars in my fridge. Within 20 minutes I had everything chopped and in the soup pot.

I also have a bag of Jasmine Rice has also been sitting on my kitchen shelf, and after hearing that rice may have arsenic leached within, I’ve been staring at it longingly waiting to hear any good news about poison in rice on CNN. Here’s another report link by ABC NEWS, (also please be educated and informed about  possibly avoiding rice cereals for infants). I decided to skip the Jasmine rice addition until the rice companies decide to literally clean up their act.

Anyways, the soup was piping hot within the hour, and it was just in time to be served with my Grilled Miso Salmon.

I hope that you get to try this recipe. It was SO delicious!  I was lucky enough to get a signed copy of  Peter Berley’s cookbook but you can get it on Amazon just in time for the holidays!

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Ingredients for the soup:

2 tablespoons extra-virgin olive oil
2 cups diced onion (about 2 medium)
2 teaspoons coarse sea salt or kosher salt
1 large sweet potato, peeled and cut into 1-inch chunks (about 4 cups)
3 garlic cloves, finely chopped
1 small jalapeño pepper with seeds, minced
1 tablespoon minced fresh ginger
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 (14-ounce) can light coconut milk
1 small bunch collard greens, tough stems removed, and leaves cut in half along the rib, and then crosswise into 1/4-inch-wide strips.
1 lime, cut into wedges
1/2 cup roughly chopped cilantro, for garnish

Here is the brand of LITE coconut milk that Peter recommends:

1) In a medium saucepan over high heat, combine the rice, butter, and salt with 3 cups of water and bring to a boil. Stir the rice once, reduce the heat, and cover the pan. Cook until the water is absorbed and the rice begins to stick on the bottom, about 18 to 20 minutes. Let sit covered for 5 minutes. Fluff with a fork when ready to serve.
2
2) In a large saucepan over medium heat, warm the oil. Add the onion and a pinch of salt, and sauté until softened, for 3 to 4 minutes.
3
3) Add the sweet potato, garlic, jalapeño, ginger, coriander, and turmeric, and sauté for 2 minutes. Add 2 cups of water, the coconut milk, and 2 teaspoons of salt, raise the heat, and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
4
4) Add the collard greens to the soup and simmer, uncovered, until tender, about 10 minutes. Add a bit of water if the soup is too thick.
5
5) Ladle the soup into 3 or 4 wide soup plates, and top with a spoonful of jasmine rice. Squeeze lime over all and sprinkle with cilantro.

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Roasted Tomato Soup with Grilled Cheese Croutons

kosher recipes, kosher soup recipes, kosher vegetable recipes, mothers day recipes, shavuot recipes and ideas

Roasted Tomato Soup with Grilled Cheese Croutons

No Comments 22 October 2013

RoastedTomato Soup with Grilled Chees Croutons

 

Thank you @fohaske for submitting this fabulous and cozy roasted tomato soup recipe via Instagram. Here Daiya non dairy cheese was used but of course you can always use creamy cheddar or mozzarella.

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Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

Ingredients

  • 2 1/2 pounds Roma tomatoes, cut in half lengthwise
  • 4 tablespoons olive oil, divided
  • Salt and pepper, to taste, for seasoning tomatoes
  • 1 medium onion, chopped
  • 4 cloves of garlic, minced
  • Dash of red pepper flakes
  • 1 cup freshly chopped basil or you can use 2 tablespoons of dried basil
  • 1 (15 ounce) can diced tomatoes
  • 4 cups vegetable broth Salt and pepper, to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. Drizzle 2 Tbsp of olive oil and salt and pepper over the tomatoes and roast for about 45 minutes.
  3. In a large stock pot heat the other 2 Tbsp of olive oil and sauté the onion until soft.
  4. Add garlic and red pepper flakes and cook for 2-3 minutes.
  5. Add the canned tomatoes, vegetable broth and basil to the pot and cook for 2-3 minutes until tender. Add the roasted tomatoes and cook for a o 45min
  6. Cook for about 30 minutes more.
  7. Using an immersion blender or regular blender, blend the soup until smooth with few tomato chunks.
  8. Makes the croutons with daiya mozzarella cheese and Ezekiel bread and toast in 400 degree oven until crispy then cut up into small squares
http://www.thejewishhostess.com/roasted-tomato-soup-with-grilled-cheese-croutons/

Lasagna Soup with Spaghetti Squash and Ricotta- the WINNER of #abettersoup Instagram Contest!

hanukka recipes and tablesettings, kosher dairy recipes, kosher recipes, kosher soup recipes, mothers day recipes, purim recipes, baskets, and decor, shavuot recipes and ideas, Sukkot Recipes, Tu Bishvat Recipes and Table Settings

Lasagna Soup with Spaghetti Squash and Ricotta- the WINNER of #abettersoup Instagram Contest!

3 Comments 03 January 2013

Lasagna Soup, The Jewish Hostess

 

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Be in the know with our fresh recipes, elegant table settings, chic click-to gifts, holiday e-cards, fitness  fashion tips, kids crafts, discounts to our favorite shops, and so much more!

Thank you to all of the fabulous hostesses who contributed to #abettersoup on my Instagram contest! 

Cynthial1111 was the grand winner with the most likes! Over 60 soup recipes were contributed on Insta! Cynthia wins a pair of seamless arm warmers from Jeanette Activewear! Call Jeanette for all of your exercise clothing and exercise outerwear! Here’s a peek at her Instagram PAGE.

If you haven’t gotten into Instagram yet, then ask your kids to show you how! It’s a great way to see whats happening in a flash. Not too many words, just a photo- and swish! You are on to the next. Folllow all of your interests, and that’s it. Click off when you are done. You will definitely see tons of new recipes and table settings on The Jewish Hostess Insta page.

Click HERE for more great soup recipes contributed by The Jewish Hostess Instagram fans

@cynthial1111

Lasagna Soup with Spaghetti Squash and Ricotta

  • 2 tsp. olive oil
  • 3 c. chopped onions
  • 4 garlic cloves, minced
  • 2 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • 2 T. tomato paste
  • 1 28-oz. can diced tomatoes
  • 2 bay leaves
  • 6 c. Stock or water
  • 1/2 c. finely chopped fresh basil leaves
  • salt and freshly ground black pepper, to taste

 

  • 1 cup cooked spaghetti squash
  • 8 oz. ricotta
  • 1/2 c. grated Parmesan cheese
  • 1/4 tsp. salt
  • pinch of freshly ground pepper
  • 2 c. shredded mozzarella cheese

 

Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Let soup simmer. Stir in basil and season to taste with salt and freshly ground black pepper.

While soup is cooking prepare the cheese.

In a small bowl, combine the ricotta, parmesan, salt, and pepper.

To serve, ladle soup in bowl, add spaghetti squash, and top with cheese mixture- yumm!

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Instant Tomato Soup with Inside Out Grilled Cheese

kosher dairy recipes, kosher recipes, kosher soup recipes

Instant Tomato Soup with Inside Out Grilled Cheese

3 Comments 18 December 2012

 

This is a great last minute dinner for a cold winter’s night!

A note about the boxed Trader Joe‘s soups: most of the boxed soups are Kof-K Kosher pareve or dairy, but always check the label before purchasing.  They taste really good on their own, but I like to spice them up a bit by throwing in some sauteed veggies, fresh herbs, or dashes of pepper or hot sauce. If you do not live near a Trader Joe’s, there are plenty of other options out there. Imagine makes a creamy organic tomato soup as well. You can purchase kosher soup Amazon.com and have them delivered to your door!”
Imagine Organic Soup, Creamy Tomato, 16-Ounce Boxes (Pack of 12)

Serves 4

Kosher Recipe Ingredients

For the Instant Tomato Soup:

  • 1 Box Trader Joe’s or Imagine Brand Organic Tomato & Roasted Red Pepper Soup
  • 1 small onion, finely chopped
  • 1/4 cup chopped fresh basil (or 1 tbsp dried basil)

For the Grilled Cheese:

  • 8 slices whole wheat bread or any healthy grain bread
  • 1 pkg. shredded cheddar or mozzarella cheese**
  • butter and/or olive oil for coating the pan

Pour a dash of olive oil into a pot, turn heat to medium high, and saute your onion until cooked through. Add the box of soup to the pot, lower the heat all the way and let simmer until it is nice and hot.

Take a large nonstick frying pan and put a dollop of butter/olive oil and heat on a medium flame. Put two slices of bread in the pan until toasted. Sprinkle some cheese (about 1/4 cup, depending on how big your bread is) on one slice, then cover with the other slice. While the cheese is melting, throw some more butter in the pan for it to melt (trust me, this will help with sticking). Spread 1 tbsp cheese on top of the grilled cheese, then delicately flip over to the other side of the pan (with the cheese underneath). Wait until the cheese underneath gets nice and crispy, add butter to the pan, then sprinkle cheese on top and flip again. When both sides are crispy, turn onto a plate and cut in half on the diagonal. Watch the video above for a tutorial.

Ladle the soup into four mugs and sprinkle with basil. Place the mug on its saucer and put the grilled cheese on the plate. Dip the grilled cheese into the soup to eat. Alternatively, get cute bowls with attached plates. I found these Soup & Sandwich plates from Crate & Barrel, they are super cheap and adorable!

* Beware of some boxed/canned soups as they can contain a lot of sodium. I always reach for the “lower sodium” options and make sure I don’t make these soups every day. They are great in a pinch but try not to make them a staple in your kitchen.

**If you’re looking to cut calories, you can use fat free kosher cheese. I love cheese so I cannot make that type of sacrifice, but I find that if you use half regular cheese and half fake cheese (like Smart Beat Cheese) it tastes similar to the original and lowers the calories.

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Caramelized French Onion Soup

kosher soup recipes, shavuot recipes and ideas

Caramelized French Onion Soup

No Comments 28 November 2012

 

The legendary “French” onion soup may give the impression of chic “La Femme” demurely sipping hot soup from fine china bowls and sterling soup spoons, but in actuality, French onion soup origins began with cheap laborers in the Lyons silk industry.   The inexpensive and easily found ingredients are what made this soup so affordable and comforting after working an 18 hour day looming the heavy silk attire that French men and women dreamed of impressing each other with.

 So, the next time you enjoy a hot fresh bowl of French onion soup, just remember that this recipe was intended to soothe and relax the hard workers in your home. Put up your feet, take a deep breath, and enjoy this moment of cozy comfort that was meant just for you.

Here’s another treasured Instagram recipe. Have a great day! Marlene

Shop HERE for the Newest Selection of French Onion Soup Bowls

 

 

 

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Easy Vegetarian Tuscan White Bean Soup by Paula Nagar

kosher recipes, kosher soup recipes, mothers day recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, shavuot recipes and ideas

Easy Vegetarian Tuscan White Bean Soup by Paula Nagar

No Comments 26 January 2012

Instagram has been such a great way for all of us jewish Hostesses to connect and share the things that we love the most- table top, holidays,  and FOOD!! With our new request out for #abettersoup, tons of great soup and stew recipes have been pouring in. Here’s a great one from Paula Nagar. I am running out to to buy my Cannellini beans right now!!
p.s. I added 2 cans of  chick peas and 2 1/2 boxes of Imagine vegetable broth. I pureed one can with Paula’s recipe, and left the other chick peas whole in the soup.  I also added  fresh baby spinach on top of the hot soup! Great recipe! Thanks Paula!
p.s- By the way- if you don’t already own an immersion blender then here’s the easiest way to make salad dressings and soups without messing up an extra bowl.  Just stick it into the hot soup pot or salad dressing jar, and BLEND!
I love Amazon because I get my favorite items delivered to my doorstep in a day or two. If I’m gonna go out in the freezing cold to shop, then I could think of more fun things to find a parking spot for!
pps. An immersion blender is a nice shower gift for the bride too!

The Jewish Hostess, White Bean Soup

Here’s the easy recipe for Tuscan White Bean Soup by Paula Nagar:
  1. Saute 2  chopped onions and  2 garlic cloves  with coriander, thyme, and cumin in a soup pot.
  2. Add 4 cans white Cannellini beans.
  3. Add 6 cups of chicken stock, salt, pepper, and 4 tbsps margarine or Earth Balance.
  4. Cook for half hour and blend with an immersion blender till creamy.
  5. Optional but recommended- add fresh baby spinach right before serving.
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Sweet and Spicy Butternut Squash Soup

kosher pareve recipes, kosher recipes, kosher soup recipes, kosher vegetable recipes, rosh hashanah pasta, salads, and lunch ideas

Sweet and Spicy Butternut Squash Soup

2 Comments 04 February 2011

by Ayelelet R.

We all know an apple a day keeps the doctor away, but there are other fruits out there that help keep us healthy. Butternut squash is actually a fruit; it is actually linked closely with the pumpkin! It is full of heart-healthy vitamins, a lot of fiber, and is a natural way to get folate. Folate is important for women in their child-bearing years, as it prevents birth defects. You will find it added to many baked goods in the supermarket, but natural accumulation of vitamins is always recommended. Luckily, this soup has butternut squash AND apples, so you can feel good about taking seconds (or thirds!) of this soup.

With immersion blenders a staple in everyone’s kitchen these days, it’s become really easy to whip up your favorite pureed vegetable soup. I got the idea to add apples to butternut squash soup from Ina Garten, but decided that her soup was too sweet and needed something to pack some extra punch. Halve the pepper if you are going to serve this soup to kids. Either way, this soup will take your taste buds for a ride!

Ingredients:

  • 2 Tablespoons olive oil
  • 2 large spanish onions (or 4 smaller yellow onions)
  • 1 carrot
  • 2 celery sticks
  • 1 large butternut squash
  • 2 Macintosh apples
  • 1 cup vegetable stock
  • 1.5 cups water
  • 1/2 tsp salt
  • 5 clicks of freshly ground pepper (or 1/4 tsp)
  • 1/8 tsp nutmeg
  • 1/2 tsp cayenne pepper
  • 1/2 tsp dried thyme
  1. Heat up a large stockpot on medium low flame with the olive oil.
  2. Meanwhile coarsely chop the onion and add it to the stockpot. Let it sit and caramelize on a low flame for about twenty minutes.
  3. Add the carrot and celery (both coarsely chopped) to the pot and let sit another ten minutes. meanwhile, peel the butternut squash and apples, remove all seeds, and cut up into chunks.
  4. Add them to the pot and mix around with the other vegetables.
  5. Add the stock, water, and spices. Bring to a boil and then cover, letting it simmer for about an hour.
  6. At this point, all of the fruits and vegetables should be soft. Turn off the flame, let it cool for a little bit, and then immersion blend everything together. If you don’t have an immersion blender, you can pour the soup into a regular blender or food processor and puree in that. However, you must cool down the soup for a longer period of time if you are going to transfer to a blender otherwise you run the risk of burning yourself!
  7. At this point, I return everything to the pot and taste it. I usually add salt, pepper and thyme until it tastes right to me. I usually add more cayenne pepper until there is enough heat to my liking.  If you like your soup creamier, you can also add 1/2 cup skim milk or soy milk and gently reheat the soup.
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Healthy Black Bean Soup

kosher recipes

Healthy Black Bean Soup

No Comments 04 November 2010

By Janet Harary

“Be creative with toppings – onions, parsley, cilantro, sour cream, diced tomatoes, pico de gallo, tortilla strips, shredded cheese, diced peppers, french bread…”

Needed for this Kosher Recipe

  • 1 tablespoon vegetable oil shopping list
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 carrots, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 4 cups chicken or vegetable (for vegetarian) stock
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (8.75 ounce) can whole kernel corn (or use fresh corn from 2 corn on the cob)
  • 1/4 teaspoon ground black pepper
  • 1 (14.5 ounce) can stewed tomatoes
  • juice of one small lime (optional)

How to Make this Kosher Recipe

In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.

Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender. You can control the thickness by reducing or adding the amount of stock.

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