Recipes for Shabbat

Soups

The holidays are over and right on schedule the fall rains have arrived (ok, so we prayed for it rain in Israel but let's face it, we're going to get soaked too). It's cold and wet outside and everyone is looking for ways to create meals that take the edge off the chill and fill us up at the same time.

It's obviously the perfect time to make up a big, steaming pot of soup. I like soup at anytime of the year but I especially love it in the winter when there are so many different times when soup is appropriate. It's great for lunch with a salad, as an after school snack, as an appetizer for dinner, on shabbos, or as a quick late night meal.

The following soup recipes are some of my personal favorites (sorry, no chicken soup and matzo ball recipes here). They run the gamut from spicy to creamy and all of them are guaranteed to stick to your ribs, warm you up, fill you up and be utterly delicious.

CHICKEN POTPIE SOUP (meat)

A unique take on a classic dish this soup is the ultimate in comfort food and
is even better the second day.

In a large stockpot sauté the onions, garlic and celery in the margarine or  oil until they are just start to get soft. Add the flour to the vegetables and cook, stirring constantly for about 2 minutes. Pour the broth over the vegetables and add the cut up chicken, cut up potatoes, carrots, pasta, and peas and poultry seasoning. Stir well to mix and then cover and cook over a medium heat for about 1/2 hour. Check every 10 minutes and stir once or twice to make sure that nothing is sticking on the bottom of the pot. After the soup has been cooking for about 1/2 hour add the mashed potatoes, stir well to combine and the salts and pepper to taste. Let the soup cook for about another 10 minutes. Depending on how much broth and noodles you have added the soup could be VERY thick. You can thin it with more broth or water. Make sure not to use too much salt to start with as the taste will concentrate as it cooks. You can make this soup a day or so ahead of time and reheat by adding a little water or broth. You can add more seasonings like thyme and celery salt if you like those flavors. Serves 12 to 14.

SOUTHWEST CHICKEN AND PEPPER SOUP (meat)

This smoky, piquant, filling, beautiful to look at soup is an explosion of
textures and can be whipped up in less than 1/2 hour.

In a large saucepan bring the stock to a boil and then stir in the chicken,  rice, chickpeas, onions, celery, chipotle pepper, and oregano. Reduce the heat and then let simmer for 5-10 minutes, until all ingredients are heated throughout. To serve, ladle the soup into bowls and top with avocado and a few taco chips. Serve 2 as a meal 4 as a first course. This can be doubled or tripled.

TUSCANY BEAN SOUP WITH BROCCOLI AND SALAMI (meat)

This hearty soup is an outstanding blend of textures and flavors and colors
and is rich in protein, fiber and vitamins.

If you are using dried beans, soak them covered in water for at least 6 hours  before you are ready to use them. To make the soup, saute the onions, leeks, celery, and garlic in a large stockpot the oil over a medium for about 5 minutes. Pour the water over the vegetables and then add the drained beans. Bring the soup to a boil, then reduce the heat and add the bouquet garni. Simmer the soup for 2 hours (1 hour if you are using drained, canned beans). When beans are tender, remove the bouquet garni, and season to taste with salt and pepper. You can leave the soup at a low simmer at this point. When ready to serve, stir in the salami and the broccoli. DO NOT do this earlier, because the broccoli will not keep it's green color if cooked to long. Simmer the soup for about 5 more minutes, until the broccoli is just tender. Stir in the vinegar and add a little more pepper into the soup. Serves 6 to 8. This can be doubled or tripled.

RATATOUILLE SOUP (meat or pareve)

This is soup that satisfies at any time of the year. A version of the classic
Provincial dish is good hot or cold, pureed or not and as a first course or a
meal.

In a large saucepan or Dutch oven, sauté the onion and garlic in the oil for  about 3 minutes over medium heat, then toss in the eggplant, zucchini, and pepper and sauté, stirring from time to time, another 5 minutes. Add the  tomatoes (with the juice) and stir until combined. Add the basil, thyme, stock, cayenne pepper, salt, and black pepper and stir until combined. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes. If you are going to serve the soup hot and chunky, ladle it into bowls immediately. Spoon a little vinegar over each serving and sprinkle with the fresh basil. If you'd like to serve it as a puree, ladle the solids into the blender or food processor first, then thin with the broth. You can serve the hot or chill it for several hours and serve it cold. Either way you should garnish each bowl with a dribble of vinegar and fresh basil shreds. Serve to 4 to 6. This can be doubled or tripled

SPLIT PEA PUMPKIN SOUP (meat or pareve)

Traditionally served by Moroccan Jews for Rosh Hashanah this spicy soup is sweet and tangy at the same time.

In a large stockpot, bring the stock, split peas, and onion to a boil then  reduce the heat and simmer, partially covered, for 30 to 40 minutes. Stir in the oil, cinnamon, ginger, saffron, and squash cubes. Bring the soup to a boil, reduce heat, and simmer partially covered for about an hour, stirring occasionally. At this point the squash will be starting to fall apart and it and the peas will be tender. Season to taste with salt and pepper. Ladle into bowls. Garnish with minced parsley and croutons. Serves 8

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.