Soups

Soup recipes

Matzah (Matzo) Ball Soup
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Matzah (Matzo) Ball Soup

The call would come out from the kitchen how many knaydelach does everyone want.  The calls of 1, 2 or the youngest kids proudly boasting 3 please, how did the kitchen keep it straight?  Soon steaming bowls of soup with these light and fluffy balls of wonderfulness would start to appear around the table.  Matzah balls are more traditionally known as knaydelach (Yiddish for dumplings). Matzah ball soup is generally a very thin chicken broth with two or three 2 inch ball sized matzah balls (or sometimes one very large matzah ball) in it. Sometimes, a few large pieces of carrot or celery are added. Matzah balls can be very soft and light or firm and heavy (not my preference). Matzah ball soup is commonly served at the Passover Seder, but is also eaten all year round.

Ingredients

  • 1 teaspoon plus 2 tablespoons vegetable oil
  • 1/2 cup onion, finely minced 2 large eggs, lightly beaten
  • Coarse salt and ground pepper
  • 1/2 cup plus 2 tablespoons matzo meal
  • 2 Tbsp.  club soda

Soup

  • 1 small onion cut into 1/2-inch dice (for soup)
  • 1 whole chicken breast, skin removed
  • 1 celery stalk, cut crosswise into 1/4-inch pieces
  • 1 carrot, halved lengthwise and cut crosswise into 1/4-inch pieces
  • 1 box  (32 ounces) reduced-sodium chicken broth
  • Optional pinch of red hot pepper flakes.

Note: you can form the ball, cover and refrigerate up to a day before.

How

In a small nonstick skillet, heat 1 teaspoon oil over medium heat. Add minced onion, and cook until tender, about 5 minutes; let cool.

In a medium bowl, combine remaining 2 tablespoons oil, eggs, 1 1/2 teaspoons salt, and matzo meal. Add seltzer and cooled onion; stir to combine. Cover and refrigerate at least 45 minutes.

If making soup right away, if not wait until ready

Meanwhile, in a large saucepan, combine chicken, celery, carrot, and diced onion. Add broth and 4 cups water. Bring to a boil; reduce to a simmer, and cook 30 minutes.

With oiled hands, shape matzo mixture into 8 balls, about 1 1/2 inches in diameter. Cover with plastic wrap, and refrigerate at least 15 minutes.

Remove chicken from broth; shred meat, and discard bones. Return broth to a boil; reduce to a simmer. Add matzo balls; cover, and cook until expanded, 30 to 35 minutes. Stir in shredded chicken. Season with salt and pepper. Serve immediately.

Hint my knaydelach soaked up the salt this time so the soup got season with every bite.

Lamb Stew with Spring Veggies
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Lamb Stew with Spring Veggies

Lyn had been wanting a stew which was unusual for her she is not much of a stew person. Years ago we had made an Irish lamb stew but for the life of us could not remember where we saw it. So we must have look at a dozen recipes and I came up with this which was heavily influenced by Wholefoods. This stew came together easily, simmering on top of the stove for a couple of hours made another day of growling tummies.

Ingredients

  • 3 Tbsp. all-purpose flour
  • 1 tsp. fine sea salt
  • 1/2 tsp. ground black pepper
  • 2 pounds lamb stew meat, cut into 2-inch chunks
  • 2 Tbsp. extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • —
  •  1 1/2 cups chicken broth
  • 1 cup dry white wine
  • 1 Tbsp. dried rosemary
  • 1 Tbsp. dried oregano
  • —
  • 2 cups chopped carrots
  • 1 pound small red or white potatoes, halved or cut into chunks
  • —
  • 1 cup fresh peas or frozen green peas, thawed
  • 2 teaspoons Dijon mustard
  • —
  • 1/4 cup thinly sliced green onions (About 1 scallion)

Double click to enlarge

 How:

Combine flour, salt and pepper in a large bowl or plastic bag. Add lamb and toss to coat well.

Heat oil in a large heavy pot over medium high heat.

If needed working in batches (setting aside first batch in bowl), add lamb and brown on all sides set all lamb aside for a moment. Add the garlic and cook until you smell about 15 seconds to 1 minute.  Add chicken broth, wine, rosemary and oregano. Stir to combine add the lamb and bring to a boil. Reduce the heat to low, cover and simmer for 1 hour.

Stir in carrots and potatoes. Cover and continue to simmer 1 hour longer.

Stir in peas and mustard and simmer 3 to 10 minutes or until peas are just cooked through (frozen peas do not take as long to cook).

Ladle stew into bowls and garnish with green onions.

Lamb and Veggie Stew with bread

Note from Steve: The only thing I might change is using fresh springs of oregano and rosemary and removing the stems after cooking.

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International Night – Makeshift Chili and Quesada

Beet Greens & Fresh Baby Corn In Fiery Red...

We came up with a plan bought a fancy dancy calendar to plot it out.  Frist we were going have each day have a planned meal Breakfast, Lunch and Dinner, there was even spots for snacks I did say fancy dancy did I not. Our theory was that with the week planned out this way we could easily draw up a shopping list. As we looked at it reality began to sink in, I have oatmeal every morning and a salad for lunch the only thing that changes up for me is dinner and maybe breakfast on the weekend. Lyn was in a similar situation so dinners it was. I felt or Lyn felt I felt stifled being held to a specific dish I am a more of a cook from the gut kind of guy, open the cabinets and see what I have.  So we settled for dinner theme of the day Mondays is Sandwich night, Tuesdays leftovers, Wednesdays Vegetarian, Thursday International, Friday breakfast, Saturday is fish except its St. Patrick’s this Saturday so corn beef and Genesis, Sunday – special whatever hits our fancy while shopping.

So let me tell you since we decided this on Sunday night when Thursday came and I panicked on the way home what the heck did I have in the house that would qualify? I got home open both the freezer and frig wide and stared. My eyes caught 2 frozen chopped sirloin burger patties,½ Red bell pepper, onions, some left over tomatoes sauce, cheddar cheeses,  3 whole wheat wraps, baby portabella mushrooms, kale, 1 scallions mmmmmm…..the bell went off in mind Chile and Quesada with some of that left of guacamole Lyn made.   I was not sure how this would come out so I did not measure of take pictures.

I grabbed the patties and semi defrosted in the micro wave, in the meantime I sautéed about a ¼ of a cup of the onions roughly chopped and ¼ of a cup of the red peppers for a few minutes added the meat and broke it into small pieces while browning. When it was browned I added a good double pinch of chili powder, ancho pepper powder, Mexican oregano,  a couple of good shakes of cayenne powder, salt and pepper. Then I added the tomatoes sauce maybe was about a cup and half. Brought to boil and simmer over low it was reduced about half a nice thicker side chili.

While that was simmering I chopped the scallion, 3 mushroom, cilantro and small piece of leftover chicken and shredded the cheddar (divided). I placed all ingredients on ½ of the whole wheat wrap folded and heated up in a nonstick fry pan until the cheese was melted then top with some of the cheddar cover with top to melt the cheese.

I had planned to serve with some of the guacamole but Lyn came home in the meantime and we munched on it with some chips.

I have to say and she will back me up this came out really good that I am kicking myself for not writing it down or taking pictures. Oh well there is always next time.

Chicken Soup with Black Rice
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Chicken Soup with Black Rice

Friday was coming to a close and the coughs that had been spreading through the office had found me. The boss started this and like in any great organization the rest of us had followed our leader. I was getting ready to leave and he was coming down the hall he heard me cough, stuck his head in my door and asked if I got it too. With a humorous jester I shock my fist in his direction and coughed. By Saturday afternoon I was in rough shape and I was ready for that all time cure Jewish Penicillin, Chicken Soup. I had to use what I had on hand, there was no way I was going out it had been switching from sunny and bright to near white out conditions all day. So I stuck my head in the cupboards and freezer to see what I had.

Ingredients

  • I frozen chicken breast bone in.
  • 3 carrots cut into bite size pieces.
  • ½ larger sweet onion roughly chopped.
  • 3-4 sprigs of celery cut into bite size pieces.
  • 2 cloves of garlic.
  • A little bit of bell seasons. Looked like maybe ¼ teaspoon
  • 1 Tbsp. olive oil.
  • Salt and Pepper to taste.
  • Couple of good pinches dried of oregano maybe 1 Tbsp.
  • Couple of good pinches of dried cilantro maybe 1 Tbsp.
  • 2 bay leaves.
  • 6 cups of water ( I had no broth, what kind of house do I keep).
  • Good couple of pinches of red hot pepper flakes I wanted something to clear the sinuses.
  •  I cup black rice
  • 1 ¾ cup water

How:

Heat the oil in large pot and add onions, carrots and celery sauté about 5 minutes add garlic and the pinch of bell seasoning stir for a few seconds. Add the rest of the ingredients bring to a boil and then reduce heat and simmer. When the chicken appears to be cooked remove to a cutting board, peel chicken off bone cut into bite size pieces return chicken and bone to pot and continue to simmer. Taste and adjust salt and pepper.

Cook the rice according to directions and always store outside of soup. A word about the rice I was using what I had on hand. I had used the rest of my wild rice for a batch 2 weeks ago for Lyn after her operation. So the type of rice is your choice but the package said forbidden rice how could I resist?

BTW I feel so much better now!

Butternut Squash and Apple Soup
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Butternut Squash and Apple Soup

Lyn is laid up on the couch with her foot properly raised about 6” above her thigh and I am playing the part of Nurse Steve. We have nicked named her foot “Gronk Envey”.

Anyway, I was having a practically lonely time shopping and said to myself what makes one feel good, soup I answered, getting a strange look from the person next to me.  I had a long-necked butternut squash in my hands and went straight to the granny smith apples. This shopping trip suddenly had a dual purpose make Lyn feel better and a good soup.

               

Takes about 2 hours total time to the table, quicker if you are not a talker.

 Ingredients

  • 2 Tbsp. Unsalted butter (We keep butter in the freezer since we don’t use it all the time)
  • 1 ½ cups roughly chopped sweet onions
  •  1 Tbsp. minced garlic
  • 6 cups peeled and roughly diced butternut squash (I like to buy the squash with a long neck this part has no seeds and usually can get enough for what I need. The bottom I save for roasted later.)
  • 3 cups peeled and roughly diced granny smith apples (about 3 apples)
  • 2 tsp. Toasted Spice Rub, recipe below. ( I make a lot and store with my spices for future use.)
  • About 30 to 32 ounces low sodium, low-fat chicken broth or you can use vegetable broth.
  • 3 cups of water to add to the broth. I have left this out it makes a thicker richer soup.)
  • Salt and pepper to taste (Don’t add until you taste finished soup a lot of times it really does not need)

How:

Melt the butter in a large pot over medium heat, and cook until it turns nut brown, just about the time it stops foaming. Add the sweet onions and cook until slightly softened, about 2-4 minutes. Add the garlic until you smell it 10-20 seconds

Now add the squash and apples, raise temp to high, and cook, stirring, until the vegetables begin to caramelize, about 5-8 minutes. Stir in the Toasted Spice Rub and cook briefly to toast it, about 1 minute.

Add the broth-water mixture, bring to a simmer, and partially cover (use a wooden spoon across the pot rest the cover on that. Adjust the heat to maintain a gentle simmer and cook until the squash and apples are tender, about 40 minutes.

In about 3 or 4 batches transfer to a blender and blend until smooth. Return to a pot, reheat and season with salt and pepper if desired.

Toasted Spice Rub

Ingredients

  • ¼ cup fennel seeds
  • 1 Tbsp. coriander seeds
  • 1 Tbsp. black peppercorns ( I have made with a mixture of pepper corns not bad)
  • 1 1/82 tsp. crushed red pepper flakes
  • 1/4 cup chili powder
  • 2 Tbsp. kosher salt
  • 2 Tbsp. ground Cinnamon

In a small heavy pan over medium heat, combine the fennel seeds, coriander seeds, and peppercorns. When the fennel turns light brown, work quickly. Learned this during my Chinese wok cooking stage, turn on the exhaust fan; add the red pepper flakes, and toss, toss, toss, always under the fan. Having trouble breathing? I said under the exhaust fan silly, I did bold it!” Immediately empty the spice mixture onto a plate to cool. I have a small coffee grinder for grinding spices; grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining chili powder, cinnamon and salt. You can use a blender and blend until the spices are evenly ground.  Either way works for me.

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Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

One day when I was feeling like a bowl of what Mom used to make, Campbell tomato soup with rice and saltine crackers on the side, I thought she was a genius. I had not had that in years, wonder why, and this is a far cry from condensed soup and white rice but it still gave me that feeling.

Thank you Ina Garten, I saw you make this on your show and it quickly became a staple in our house.

This is a great starter or complete meal on a cold winter day, I have even had a cold bowl in the height of the summer heat. If plum tomatoes are 99 cents a pound it’s a no brainer soup will soon be on the stove. We tried to grow our own last summer but the ground hogs quickly discovered them along with the rest of the garden. I used to put it in canning jars for my parents but as age took over they started opening them with can openers so I switched to screw top Tupperware, even then it was a challenge.

Hope you enjoy as much as I do.

Prep Time: 15 to 30 minutes if you like to talk and goof off when you prep.

Cook Time: 1 hr 35 minutes to 2 hours

Serves: 6 to 8 servings

Ingredients

  • 3 pounds ripe plum tomatoes, cut in half lengthwise
  • 1/4 cup plus 2 tablespoons good olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups chopped yellow onions – about 2 onions
  • 6 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • A good pinch of crushed red pepper flakes about 1/4 teaspoon
  • 1 (28-ounce) canned whole plum tomatoes, with their juice
  • 4 cups fresh basil leaves packed (save small amount for garnish)
  • 1 teaspoon fresh thyme leaves
  • 1 quart chicken or vegetable stock

Optional

  • Add a red pepper sliced in half and seeded and white vein removed or two to the tomatoes while roasting
  • 3-4 cups fresh Cilantro or mix of both basil and cilantro.
  • Fresh or frozen corn (use if using cilantro the combo is great)

Directions

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper I also add a small amount of dried basil or even crushed dried rosemary. Spread the tomatoes in 1 layer on a baking sheet, drizzle any left oil mixture and roast for 45-55 minutes. I like them to get caramelized.

In an 8-quart stockpot over medium heat, sauté the onions with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown add and garlic for about 30 seconds . Add the canned tomatoes, basil/cilantro, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Return to pot add corn at this time and simmer for about 10-15 minutes until corn is cooked. Chiffonade small amount of the basil and sprinkle over soup when served. Serve hot or cold.

Chiffonade :Arrange the leaves in a stack, roll them up cigar-style, and slice the roll as thinly as you can. The word for this technique (should you care to brush up on your French while you slice) is chiffonade (shihf-uh-NAHD).

I have a friend who put into blender instead of food mill but I think it got too creamy or smooth.