Soups - The Jewish Standard

Today begins winter. As a matter of fact, we have already had a few samples … but today is the official day. Soups are always welcome. Stop at the bakery or kosher supermarket for a loaf of crusty, delicious bread to serve with either of the two recipes below.

Heidi Mae Bratt, the editor of our “About Our Children” monthly publication, shared this recipe for Potato Leek Soup. She says “it is It’s easy, breezy, and always a hit.”

Potato Leek Soup

Use the whites of trimmed leeks and use a ratio of leek to potato – one to one.

3 leeks, 3 potatoes
or
4 leeks, 4 potatoes

Trim and wash leeks. Place in a soup pot that been doused liberally with olive oil. Saute leeks. Meanwhile, peel and cube potatoes. Toss them into the pot with the leeks and add about 5 cups of water. Season with a generous amount of salt, then cover and cook for an hour. Wait till the soup cools and then use an immersion blender to puree. You can leave a few lumps and bumps. (Heidi and her family like it smooth.) If you need to thin out with some water, you can. You can serve with soup croutons (They use the Osem small type).

And here is one of my favorites – an oldie but a goodie!!!

Mushroom Barley Soup

1 1/2 pounds kosher lean flanken
6 quarts water
5 kosher soup bones
1 1/2 cups barley
1 large onion, diced
3 large carrots, diced
3 stalks of celery, diced
1 small can of tomato sauce (8 ounces)
1 large package of mushrooms, diced
salt, pepper, and fresh dill to taste

Put water in a large pot, adding soup bones and flanken. Cook for 1 1/2 hours on a low flame, checking now and then. Add all the other ingredients. Cook for another 1 1/2 hours. Carefully take out the flanken and bones. Sift through the soup to make sure there are no small slivers of bones. Cut the flanken and put back in the soup. Season to taste. Enjoy!

Cooking with Beth

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