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Cookbook: Soups

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#41 FYI


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Posted 21 July 2009 - 03:08 PM

-French Onion Soup- (Milchig)

Prep Time: 15 minutes
Cook Time: 45 minutes + 2 hours

2 lbs onions, peeled and thinly sliced (the big Spanish ones are easiest)
3 Tbsp butter
2 Tbsp oil
1/2 tsp sugar
2 quarts stock
1/2 C white wine
Toasted French bread
Grated gruyere cheese (A lot of restaurants use mozzarella)

Heat the oil and butter in a large casserole pan. Add the onions. Cover, turn the heat down and cook 45 minutes. Take the lid off and turn the heat up. When the liquid boils away, add the sugar and some salt. Cook, stirring frequently, until the onions are a rich brown. Add the wine and stock. Lower the heat and cook 2 hours. Season to taste.

To serve, float a slice of bread on top and add cheese. For soup au gratin, use more cheese and pop it in the oven to melt.

The soup itself is even better with beef stock (preferably homemade); worth omitting the cheese for.


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#42 FYI


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Posted 21 July 2009 - 03:11 PM

-French Onion Soup II- (Milchig)

Prep Time: 40 minutes
Cook Time: 4 1/2 hours

5 lbs onions, unpeeled
1/2 C butter (1 stick) - I use canola oil
1 1/2 tsp black pepper, freshly ground
2 Tbsp paprika
1 bay leaf
7 (16 ounce) cans beef broth, divided (recommended Swanson's) I use water mixed with chicken soup powder
1 C dry white wine (optional)
3/4 C all-purpose flour or instant flour (such as Wondra)
Caramel coloring (optional) or Kitchen Bouquet (optional)
2 tsp salt
French baguette (optional)
Swiss cheese (optional) or gruyere cheese (optional)

Peel onions and slice 1/8 inch thick, preferably in a food processor.

Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.

(The long cooking time makes the onions mellow and sweet.) Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more, stirring frequently.

Pour in 6 cans broth and wine. Increase heat and bring to a boil.

Dissolve flour in remaining 1 can broth.

Stir into boiling soup.

Reduce heat and simmer slowly for 2 hours.

Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove top.

If desired, pour into ovenproof crocks or bowls.

Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.

Leftover soup can be frozen.

Serves: 16

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#43 FYI


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Posted 03 August 2009 - 12:37 PM

-Cold Mexican Coconut Corn Soup- (Parve)

Prep Time: 15 minutes + overnight chill
Cook Time:

3 Tbsp olive oil
1 white onion
3 C yellow frozen corn
2 Tbsp lime juice
2 C broth
1 can light coconut milk
Tabasco sauce
Extra canned corn

Stir fry onion in oil until translucent. Add corn, lime juice, and broth and bring to a simmer for 10 minutes. Puree soup in a blender until well pureed. Add the remaining the coconut milk. Chill overnight. Top with extra corn, avocado, and Tabasco sauce for garnish.


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#44 Tova


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Posted 08 September 2009 - 09:26 AM

Carrot Parsnip Soup (Parve)

Prep Time: 15 minutes

Cook Time: Appx. 1 hour


3 Tbsp olive oil
1 medium red onion
3 parsnips
4 carrots
1 sweet potato
1/2 gallon water
(optional - potato starch+water as a thickener)


Sauteed red onions in olive oil until translucent, add peeled and sliced (into rounds) carrots and parsnip and then add thinly chunked, peeled sweet potato. After allowing a few minutes of cooking on a medium level, add water, cover and raise heat to medium-high for about 40 minutes. After about 40 lower heat to simmer level for about 12 minutes. Add cinnamon after cooking is complete. Blend in blender or with immersion blender.

A variation that would make this items dairy would be to top with cream.
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#45 Hezakiah



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Posted 27 November 2009 - 01:02 PM

Matzah ball Kreplach hybrid (Fleishik)

Prep Time: 15 minutes
Cook Time: 30-40 minutes

2 cup matzo meal
4 eggs
4 Tbsp melted margarine or olive oil
1 C water
1/2 tsp seasoning salt
1/2 lb burger or ground chicken
1/2 cup seasoned bread crumbs
1 small onion chopped fine

Mix matzah meal,3 eggs, margerine/oil,water and seasoning salt in a bowl. Mix should be almost like cake batter. Refrigerate for 30 minutes until water is absorbed and mix is somewhat stiff.If to stiff,add a bit more water.

Mix ground meat, bread crumbs, 1 egg, and chopped onion in a bowl and make into small meatballs about the diameter of a nickel and fry or bake until done.Let cool.

1. Take matzah ball mix and make into a ball about the size of a silver dollar (2 1/2 inch diameter)
2. Press meatball into the middle and then reform the ball so the meatball is completely enclosed within the center of the matzah ball
3. Add to simmering soup or boiling water and cook for 30 to 40 minutes

Serves 6

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