Eddy's Recipes from
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.
3 tablespoons Butter or Margarine
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.
Fresh or thawed Peas, and 1 tablespoon
Copyright 2009 Eddy Robey
2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah
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