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Vegetable Bisque
 
1/16/2009
 
Issue:
10.01

This Month...

Editor's Comment
Michael looks at:
Farewell, Shalom and Adieu


Features
An Open Letter from Abba to His Family

Enough With The Political Finger-Pointing!

Revisiting the Haggadah

Book Review
Unstrung Heroes

Eddy's Recipe List

The Outspeaker
Encouraging violence is never correct

Batya
Good times and bad times with Batya

Nathan Weissler
What my friendship with Michael Hanna-Fein meant to me


Marjorie Wolfe
An Interview with Paul Reiser

BC's Backlot
The Last Shalom

This And That
My Treasure Chest

Three Symbols of Passover

Stress

Lynn Ruth Miller
How we all became part of a bigger story

Mel Yahre
A few words for my friend

Eddy's Thoughts
Don't let life flutter by

The Bear Facts
How I found Michael

 

If a Jewish meal is to have any importance, then Soup is on the menu. It may be hot or cold, thick or thin, but it is always present. Thin Soups are made for first courses. Thick ones are served with Bread and Butter as the main dish for Lunch in cold weather. Almost everyone has a childhood memory of coming from school on a Winter afternoon, and being told to sit at the kitchen table for a bowl of Soup to remove the chill. Mama would just give you the Soup with Bread and Butter, so as not to spoil your dinner, but if you went to Bubbe's house, you also had Cookies afterward.

Ingredients

3 tablespoons Butter or Margarine
1 medium Onion, minced
2/3 cup diced Celery
1 large Potato, peeled and diced
1 Apple, peeled and diced
1 tablespoon Mock Chicken Bouillon Powder
2 Bay Leaves
1 tablespoon Curry Powder or 2 teaspoons Thyme
3 cups boiling Water
1 pound fresh, tinned, or thawed Vegetables, chopped (suggestions below)
1 cup Cream, Nondairy Creamer, or Sour Cream
1/2 cup Dry Sherry

Method

Melt the Butter in a large saucepan. Add the Onion and Celery, and cook over a medium heat until the Onion is translucent. Add all the other ingredients, except the vegetables, cover, and cook until the potatoes are tender. Add the Vegetables, replace the cover, and cook until tender. Place 2 cups of the Soup at a time in a blender or food processor, and process until smooth, or use a hand blender in the pot. Stir in the Cream and Sherry. Serve hot or cold.

Vegetable Suggestions

Fresh or thawed Peas, and 1 tablespoon Mint Jelly
Tinned Pumpkin, and one teaspoon Cinnamon
Fresh or thawed chopped Broccoli, and 1 cup grated Cheddar Cheese
Fresh or thawed Banana Squash
Fresh or thawed Spinach
Fresh or tinned Yams, and 1/2 teaspoon Nutmeg
Tinned Pimientos or Roasted Red Peppers
Mild Green Chilies
Fresh or thawed Carrots
Fresh or thawed Lima Beans
Fresh or thawed Cauliflower, and 1 teaspoon ground Cumin
Fresh Mushrooms
Fresh Cilantro
Tinned Beets (not pickled), use Sour Cream

Copyright 2009 Eddy Robey


Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah

Back to the recipe list.

 

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