Newspaper Archive of
Heritage Florida Jewish News
Fern Park , Florida
January 7, 2011     Heritage Florida Jewish News
PAGE 12     (12 of 44 available)        PREVIOUS     NEXT      Full Size Image
PAGE 12     (12 of 44 available)        PREVIOUS     NEXT      Full Size Image
January 7, 2011

Newspaper Archive of Heritage Florida Jewish News produced by SmallTownPapers, Inc.
Website © 2019. All content copyrighted. Copyright Information.     Terms Of Use.     Request Content Removal.

PAGE 12A HERITAGE FLORIDA JEWISH NEWS, JANUARY 7, 2011 By Louise Fiszer With the harsh winds of winter, my mind turns to heartier and more sustaining menus. What could be more substantial, nourishing and, of course, delicious than a beautiful, bountiful bowl of soup? If you are intimidated by the thought that soup making is an all-day project, consider the following suggestions, all of which take under an hour to make. Fresh vegetables give robust taste, color and fragrance to these recipes. Because they don't use large cuts of meat or long-cooking dried beans--canned work fine--they are as convenient as they are fresh tasting, and suitable for any sort of lunch or dinner menu. The leek and potato soup laced with mushrooms is per- fect for an early Sunday evening supper with friends. Add some crusty bread, a salad and, of course, a good bottle of wine, and your meal is complete. The mellow white bean and pungent arugula soup has an interesting mix of tastes and textures. It can be accomplished in 15 minutes and is a great starter for a sit-down dinner party. The hearty chowder of corn, squash and turkey sausage is a crowd pleaser. Invite the gang over for an after-the-game soup supper and serve it straight from your best pot. POTATO-LEEK SOUP WITH MUSHROOMS (Dairy) Ingredients: 2 Tbsps. butter or oil 1/2 lb. sliced mushrooms 4 leeks, white part only, thinly 2 cloves garlic, minced 6 cups vegetable stock 3 medium all-purpose sliced or water potatoes, peeled and diced 'r[ INII ii iiirVrllI Irlll II III]11 Debra Hurd Taught by Rabbi Aaron D. Rubinger, D.D. Senior Rabbi of Congregation Ohev Shalom Thursday Nights 7 PM or Tuesdays at 12 PM Starting Date Free of Charge - Open to the Entire Community The Adult Conservative Yeshiva is funded thanks to a grant from Arnold and Barbara Sager through the "Sager Fund" of Congregation Ohev Shalom. Classes held at Congregation Ohev Shalom, 5015 Goddard Avenue RSVP to Susan (407) 298-4650, or email This chowder is a crowd pleaser. 1/2 cup heavy cream or half-and-half 1/4 cup chopped parsley salt and pepper Preparation: In large pot, heat butter. Cook mushrooms until brown and crisp around edges. Remove with slotted spoon and reserve. In same pot, cook leeks and garlic until soft. Add stock, bring to a boil and stir in potatoes. Simmer, partially covered, 40 minutes. Puree about 2 cups of soup mixture in food processor or blender and stir back into soup with cream. Add parsley and reserved mushrooms. Taste for salt and pepper. Reheat if necessary and serve. Serves 8. AUTUMN CHOWDER (Meat) Ingre (lien ts: 3 Tbsps. oil 2 lbs. turkey or chicken sausage, halved lengthwise, and sliced 2 onions, chopped 2 stalks celery, chopped 1 red pepper, chopped 1 cup chopped tomatoes 1/2 tsp. dried thyme 10 cups chicken stock 1 large sweet potato, peeled and diced 1 small butternut squash, peeled, seeded and diced i 2 zucchini, diced 8 oz. brussel sprouts, trimmed and coarsely chopped 4 cups corn kernels salt and pepper Preparation: ! In large pot, heat oil. Brown sausage. Remove and 1 reserve. In same pot, cook onions, celery and pepper until soft, about 6 minutes. Stir in tomatoes and thyme, and cook until bubbly. Add stock bring to a boil and add sweet potato and but- ternut squash. Simmer, partially covered, 30 minutes. Add zucchini, brussel sprouts and corn and simmer another 8 minutes. Return sausage to soup, taste for salt and pepper and serve. Serves 12. ARUGULA AND WHITE BEAN SOUP (Pareve) Ingredients: 3 Tbsps. olive oil 3 cloves garlic, minced 1/2 tsp. crushed red pepper flakes 5 cups vegetable stock or water 3/4 lb. arugula (spinach or watercress may be sub- stituted) 1 can white beans, rinsed and drained salt and pepper grated Parmesan cheese Preparation: In medium pot, heat oil. Cook garlic and pepper flakes until fragrant, about 4 minutes. Add stock, arugula and beans. Simmer 5 minutes. Taste for salt and pepper. Serve with a sprinkling of Parmesan cheese. Serves 6. Louise Fiszer is a California cooking teacher and food writer. E-mail her at: This article was reprinted by permission.