Broccoli and Cheese Soup - Quick and Easy

Not all "cream" soups contain cream.  This one uses milk and broth  It is quick, easy and tastes rich and delicious.

Ingredients:

1/2 cup minced onion or sliced and minced leek (white parts only, well rinsed)
4 tablespoons butter (or margarine)
1/2 teaspoon salt (If you use broth cubes, OMIT the salt until you taste at the end)
1/4 teaspoon freshly ground white pepper or ground white pepper
Pinch of nutmeg
Pinch of cayenne (optional but very nice)
1 clove pressed or minced garlic
1/2 teaspoon chopped fresh thyme leaves or 1/4 tsp dried thyme leaves or 1/4 tsp Italian seasoning

4 tablespoons all-purpose flour
3 cups vegetable stock or 3 parve chicken flavoured or vegetable bouillon cubes plus 3 cups water
1 cup milk
1 (16-ounce) package frozen broccoli, thawed and some set aside*
**Optional vegetables - see below

1 cup shredded cheese - I use sharp Cheddar

Garnish with croutons and serve with bread

Method:

In a medium sized, heavy-bottomed pot, melt the 4 tablespoons butter over medium heat. Add the onions, salt if not using bouillon cubes, pepper, nutmeg and cayenne and cook, stirring, until soft. Add the garlic and thyme (or other herbs and cook, stirring, for about a minute - keep an eye on it as garlic burns easily.

Add the flour and cook, stirring constantly for a few minutes.  Slowly add the stock and the milk, stirring constantly, and bring to a boil.
Reduce the heat and simmer, stirring occasionally, until thickened, about 5 minutes.
Add the broccoli and cook, stirring, until tender, for 10 minutes.

At this point you may be able to mash the broccoli into the soup if you like it with a bit of texture.

*We also reserve some of the broccoli and add it in just before reheating the soup.

Alternatively,  puree with a hand-held immersion blender or cool and puree, in batches, in a blender or food processor and return to the pot.

If you have optional vegetables (below) add at this time.  Reheat the soup over low to medium heat

Remove from the heat and ladle the soup into bowls.
Top with the cheese and the optional croutons.

**I often will cook up some diced or shredded carrot and add the carrot in at the end, just before serving.  If you have a zucchini lying around, shred some of that up and put into the soup when you add the broccoli.  Zucchini has more moisture so you may need to add an additional tablespoon of flour for thickening

K (D)

Tortilla Soup

There are probably as many recipes for tortilla soup as there are cooks who make it.  This is how we make ours when the weather turns chilly.  If you have any suggestions, please leave them in comments.  I love new ideas. 




    Ingredients:
    Corn tortillas, preferably a little old and dried out, cut into strips
    If you are in a hurry, good-quality, store-bought tortilla chips can be used but homemade are so easy!
    1/2 cup oil - most for frying the tortilla strips.  Reserve 2 Tbsp for the onion

    1/2 cup chopped onion
    3 cloves garlic, minced or pressed
    1 chilli, chopped finely - I used a jalapeño.   Any chilli will work -
     If you like a mild soup, even Ortega green chillies will be okay.  We prefer more heat
    4 cups "chicken broth" made from parve boullion cubes and water
    1 can (14.5 oz) diced tomatoes, un-drained  (I used home canned tomatoes from our garden)
    1/2 tsp Italian seasoning or some basil/oregano/thyme/rosemary - whatever you have close by
    1/4-1/2 tsp powdered cumin
    1/2 teaspoon coarse salt (kosher or sea salt) - To Taste!

    **Optional - tomato paste, Garbanzo beans/Chick peas
   
    Toppings:
    1 firm but ripe avocado - cubed
    1/2 cup shredded cheese
    Chopped fresh cilantro
    1 lime or a lemon, cut into wedges
    optional fresh cubed tomatoes
    Greek style plain yoghurt or sour cream or a dollop of goat cheese (delicious!)
    The tortilla strips (above)

    **Optional - 1 1/2 cups shredded cooked chicken - If you do not use the dairy ingredients above. 

 Method:

 Heat oil in frying pan and fry the tortilla strips in batches.  The tortilla strips will continue getting brown
 after being removed from the oil so keep an eye on them.  Drain on paper towel

 In a soup pot add 2 Tbsp of oil, turn the heat to medium and add the onion. 
 Cook slowly, stirring until translucent.
 Add the garlic, give it a stir and then add the chilli.  Let this cook for a minute - watch carefully as garlic
 burns easily

Add the parve "chicken stock" to the pot and stir.  Then add the canned tomatoes and the herbs.
Taste the soup once it boils and then salt to taste.  It will cook down so keep that in mind when adding salt.

Cook for 15 minutes.  If you have a submersible stick blender you can blend up the soup a bit.
I do not have a stick blender so I sort of smash it with a spatula or spoon.  Alternatively, cool the soup and
pour about half of it into a blender and give it a whirl.  If you feel it is too thin for your preference, add a tablespoon of tomato paste.
 
To Serve:
Heat the soup, set out the toppings and serve in dairy bowls.

You can add garbanzo beans (chick peas) to the soup if you like them.

**My son-in-law prefers his soup to have shredded chicken in it.  Just put the cooked chicken in the bottom of the bowl
and ladle the hot soup onto that.  Add the tortilla strips and other toppings but omit the dairy ingredients and serve in a meat bowl.

K (P,D or F) depending upon toppings used

Cream of Mushroom Soup

Ingredients:

Olive oil
1/2 cup finely sliced leek (milder than onion)
1 lb (500 g) mushrooms, sliced or quartered

1/2 cup dried assorted mushrooms, rehydrated for 1/2 with hot water (Optional but Oh So Good!) *
1 litre (4-cups) vegetable stock or pareve chicken stock or pareve stock cubes dissolved in 1 litre water
1 thinly sliced carrot (or cut into tiny cubes) - optional but it is very pretty!
1/2 tsp finely chopped fresh thyme
Nutmeg
1 bay leaf
Cayenne pepper
Freshly cracked pepper and salt, to taste

1/3 cup olive oil or butter or margarine plus 1/3 cup flour  (to make a roux)
1 litre milk (4 cups) (or non-flavoured milk substitute)


*When using re-hydrated dried mushrooms, it is essential that you rinse them a few times after soaking as they may have a bit of grit left in them.  Dicard the soaking water.

In a large pot, add about 4 Tbsp Olive oil (half can be butter or margarine) and place over medium heat.  Sautee the sliced leeks until transluscent - about 5 minutes.  Add fresh mushrooms and sautee until they are just tender - about 2-3 minutes.  Remove from pan and set aside.

Add stock to the pan and bring to a simmer.  Add the well-rehydrated and rinsed dried mushrooms, if desired. Add the thinly sliced carrot.  Add thyme, nutmeg, bay leaf, cayenne and cracked pepper.  If you used broth cubes for the stock, be careful when adding salt.  Add mushroom and leek mixture and allow this all to simmer, partially covered, over medium to medium-low heat.  The liquid will probably reduce by half.  That's a good thing :)In a medium, heavy bottomed pan, pour in 1/3 cup oil, butter or margarine (or a mix of these) into a pan and allow to melt over medium heat.  Add the same amount of flour to the pan and stir(I use a fork)  until smooth and bubbly.  Slowly pour in milk, or milk substitute, stirring continually as the milk is added and soon it will thicken.  Allow to boil, on medium heat, for one minute.  This standard sauce takes about 6 minutes of attention.  You will end up with a perfect Béchamel that will help thicken the soup.

*Note - this is the first sauce I was ever taught to make on my own as a young child.  It is easy and so versatile as nearly anything can be added to make different dishes.  I would suggest keeping this recipe.  If I remember correctly, I memorised it from the 1954 Edition of the Betty Crocker Cookbook!

Slowly stir this Béchamel into the broth and vegetable mixture.  Allow to simmer and combine, stirring gently, for about five minutes.  During this time, adjust seasoning.

Pour into warmed soup bowls and garnish the tops with a bit of paprika and fresh parsley or whatever you have on hand that is pretty.  As you can see in the steamy photo, I only had some assorted greens on hand.  No matter.  A glass of wine later and I didn't even care!

K (D) unless you use a milk substitute



Serve with a nice salad and good quality bread

Butternut Pumpkin (winter squash) Soup

Ingredients:

1 whole butternut pumpkin, cut into big chunks, skin on - other winter squash may be used
Drizzle of olive oil
Salt

Olive oil
1/4 cup (50g)  finely chopped leek - it is more mellow than onion, although that will work too
1 clove garlic, pressed 1 tsp finely minced ginger
1 litre stock or water + pareve chicken stock cubes (1 litre = 4 cups)
cumin
nutmeg
cayenne pepper
salt and freshly ground black pepper, to taste
Cream for the finish (canned milk, unflavoured milk substitute, etc.)

Method:

Place pumpkin, skin side up, in a heatproof baking dish.  Drizzle with olive oil and sprinkle with a bit of salt.  This makes peeling easier after baking.
Bake pumpkin in a 170C/350F oven until tender - a knife or fork will go through a thick piece.
Set aside to cool.

In a heavy bottomed pot, add about 2-3 Tbsp olive oil (margarine or butter can be used)  Set over medium heat.  When the oil is heated, add the minced leek and cook for about 5 minutes - stirring often - until translucent.  Add the pressed garlic, and the ginger.  Cook for about one more minute and then pour the stock into the pot.  Keep on medium heat.

Next, take a spoon and scoop pumpkin from the skin and add this to the pot.  Be careful not to get any skin in the soup.

Cook for a bit and then using a potato masher or stick mixer, blend the pumpkin into the soup until it is well incorporated.

Add about 1/2 - 1 tsp. cumin, 1/2 tsp. nutmeg, 1/4 (more or less) cayenne pepper and some freshly ground black pepper.  Cook until it gets thick enough - This will not take very long.

Taste and adjust seasoning!  If you need to add more seasoning, cook a few minutes longer, adding a bit of water if it gets too thick.

When serving, drizzle a bit of cream, yoghurt, or a milk substitute on the top of each bowl of soup.  Garnish with a bit of chopped parsley, coriander or even a bit of finely shredded carrot!Serve with salad and good bread.  Yum!

K (P) unless you use a Dairy topping

Delicious Moroccan Beef Stew

This is so delicious.  It can be made vegan if you omit the meat, use kosher broth cubes, reduce the oil and use additional vegetables.  I love eggplant, summer squash, mushrooms, lentils, and curry leaf in this, myself. 

Ingredients:
1/4 cup olive oil
1 lb (or 1/2 kilo) stew meat
2 Tbsp plain flour
1 onion, chopped
4 cloves garlic, diced
1 Tbsp ginger (fresh) peeled and chopped
1 Tbsp paprika
2 tsp cumin
1/4 tsp chili flakes
1/2 cinnamon quill (stick)
1 litre vegetable or beef stock
2 x 400g cans peeled tomatoes
1 x 400g can chickpeas, rinsed and drained

To serve:
1 lemon, zested
fresh corriander (cilantro)

Method:

Dust beef with flour (I shake it in a bag)
Heat half the olive oil in a large, heavy bottomed soup pot and brown the beef well.
Add onions, garlic and ginger and turn the heat down to a simmer.
Add the rest of the olive oil and spices and fry gently for 5 minutes
Turn up the heat and add the stock and tinned tomatoes
Bring to the boil and season with salt and pepper as desired (I wait until closer to the end to season)

Cover and simmer gently for 1-1/2 - 2 hours, till beef is totally tender.
** If you wish, this step can be done in a slow cooker (crock pot) and cooked overnight or on a blech.**

Add the chickpeas, simmer for a bit and check seasonings.

Serve in large bowls with rice (I am making saffron rice!) and plenty of challah.

This would make for a fantastic 'cholent' or hamin, as I call it.

I prefer a bit more cumin and chili in mine. I also like the taste of hawaij - a mixture of cardamom, tumeric and other spices.

The version above will please even palates of children.

In addition, other vegetables such as fresh spinach, zucchini, small diced potatoes, carrot, eggplant, and okra (YUM!) can be added if it is for Shabbat dinner. These tender vegetables will over-cook if for hamin.

K (F) but can be K (P)

Chicken Pho - Vietnamese Chicken Soup

Ingredients:
2 Litres Water with chicken bouillon or home-made chicken stock (Kosher bouillon cubes are vegan)
Chicken breast, thigh, back or other favourite parts
2 broth cubes {If using water}  Pho Cubes {beef or chicken} are also available in Asian Markets
One or two Star Anise {absolutely essential!}
A small piece of ginger, cut into a a cube for later retrieval 
Cellophane (rice stick) noodles

Coriander leaves (Cilantro)
Bean Sprouts, Rinsed
Sliced scallions - mostly the tender green part
Asian Basil or Italian Basil, which is stronger
Cut up lemons and limes
Small red, hot chillies
Optional - Soy sauce, fish sauce, toasted sesame oil

Method:
Roast the chicken parts, skin on, until tender.  Remove and set aside.  Once cool, skin the chicken and tear into fairly good sized pieces.

Cool the broth and skim the fat off the top and strain to remove the Star Anise.

Boil Cellophane (rice stick) noodles or Rice Vermicelli according to package directions.  This only takes a few minutes.  Drain and rinse.  Set aside.

In bowls or on a lovely plate place the following:

Coriander leaves, washed  {also known as Cilantro or Chinese Parsley}
Bean Sprouts, Rinsed
Sliced scallions - mostly the tender green part
Asian Basil or Italian Basil, which is stronger
Cut up lemons and limes - each diner can squeeze on the amount they wish
Small red, hot chilies, sliced  {WARNING:  Wear gloves!!!}

Heat the broth and put some of the skinned, boiled chicken in it.  Sprinkle with a few scallion slices.  Serve up in large bowls, very hot.

Add cooked Vermicelli and serve immediately.

Each person then will take their share of coriander leaves, bean sprouts, scallions, Asian basil,  and chillies and add this to their own  bowl.  Some add soy sauce, fish sauce or other oriental sauce and squeeze on lemon or lime juice into their own bowl.  I often enjoy a bit of toasted sesame oil in mine.

Yum!

This recipe may be made Vegetarian/Vegan if one wishes.  Simply use Kosher chicken broth cubes as they contain no meat.  Add some tofu to replace the protein found in the chicken.