by Monita Buchwald
Ingredients
2 cups finely diced Yukon gold potatoes
4 tablespoons butter
6 leeks, cleaned and cut into 1 inch pieces
3 cups vegetable or “no-chicken” broth
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Pinch of nutmeg
11/2 to 2 cups sour cream or heavy cream
1 tablespoon chopped chives
Directions
1. Cook the potatoes in salted water to cover until just […]

by Jane Cohen
Set in spring, when the earth is renewing and reassembling herself, Passover is celebrated as a sort of second New Year, reflecting the rebirth of the Jews as a free people after the Exodus from Egypt. Children start the season with new clothes, and houses are thoroughly cleaned and freshened up to make […]

by Levana Kirschenbaum
Ingredients:
5 pounds tomatoes (7-8 large, or 20 plum tomatoes), split across
3 heads garlic, points sliced off, leaving the cloves exposed
4 medium purple onions, peeled and split across
3 red peppers, halved and seeded
1/4 cup olive oil
coarse sea salt to taste
10 cups water (2 1/2 quarts)
1/4 cup olive oil
1 cup dry white wine (not cooking […]

by Levana Kirschenbaum
Although the flavors are rich and complex, this soup is ready in about 15 minutes–no joke. Miso adds its intriguing fermented flavor and a bulky, but not starchy texture to the broth. It is important to add the Swiss chard at the very end of the cooking process, so that it retains […]

by Levana Kirschenbaum
French cooking uses escarole lettuce quite often, not just in salads, but cooked, which highlights its pleasant bitterness and pairs beautifully with milder ingredients such as peas and zucchini. Peas and mit have a natural affinity. This soup is luscious, even if it sounds unpretentious. Do not hesitate to serve it to distinguished […]

by Geila Bernstein
Here’s a soup that’s got a big, sensuous taste but is easy to do. What counts here is the quality of the mushrooms you use. Buy the best you can find. Also, the truffle oil adds a decadent finish. If you decide to freeze the soup, whip in the truffle oil when reheating. […]

by Levana Kirschenbaum
 What’s leaner than chicken soup, but just as satisfying? A fresh vegetable soup. Whether you want to take the chill out of a cold, winter day or change up your Shabat menu, this bowl of vegetarian heaven should satisfy. 

Ingredients
3 quarts (12 cups water)1/3 cup olive oil1 large onion, peeled and quartered6 cloves garlic1 […]

by Chana Citron
If your sweet tooth is keeping you from sticking to your New Year’s resolution, take heart. There are ways to satisfy your craving while still eating healthy. What’s the secret? Try a winter squash. With more than 15 varieties to choose from, you won’t get bored sampling this satisfying […]

by Geila Bernstein
Quick tip: When preparing a big meal, pace yourself. Prepare this soup ahead of time and just heat it the day of. You can also cube the butternut squash and slice and dice the leeks, celery and carrots a day in advance, and store them in your fridge overnight. This way the day […]

by Monita Buchwald
Here’s a recipe I adapted from “The Barefoot Contessa Cookbook” that works hot or at room temperature. And that’s good news if you’re looking for a soup to do double-duty on Friday night and Saturday afternoon. It also makes good use of ingredients you probably already have. Talk about being fruitful.
Tool Needed: Food […]