Food
THE PASSOVER MENU
FROM
QUALITY KOSHER CATERING
A Pot Of Soup
Made From Scratch
Will Appear In The Center
Of The Next Issue Of
THE JEWISH NEWS
EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS
I
love soup. A big bowl, the
hotter the better, on a cold
dismal day is almost better
than chocolate. The ready-
made stuff is quick and easy to
make. It's also full of vitamins
and nutrients that will keep you
healthy. The powdered stuff in
a cup is easy to make. The soup
manufacturers seem to have
forgotten, however, to mention
that they've added enough salt
to keep a herd of deer happy
throughout the winter. I never
could figure out why when I
tried to make soup from scratch
it doesn't come out like the stuff
from the cans. I still don't know
it that's good or bad.
My first efforts at making
soup, lo, those many years ago,
was opening a can and adding
water. I became bored with this
concept very quickly and start-
ed adding special ingredients
and created some of my finest
masterpieces. Unfortunately,
not too many of my friends in
the 4th grade appreciated chick-
en noodle and fruit cocktail
soup. Undaunted, I became
even more daring; who can for-
get tomato and tuna soup or the
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spectacular barley mushroom
and popcorn? It's a wonder no
one had to have his stomach
pumped. For the sake of hu-
manity, I gave it up.
Suddenly I was an adult and
realized I was facing a serious
cooking challenge. It's my first
High Holidays as a daughter-
in-law, and the entire family is
coming. Can I call myself a
"good cook" and not be able to
prepare everything from soup
to nuts? I had to break away
from the "prepared" and take
the leap of faith to the "made
from scratch." I figured, if I can
give birth I can make soup.
Grabbing my stock pot, I start-
ed out slowly with a basic chick-
en soup and after my first
successful pot full I've never
looked back. It's amazing how
simple it really was.
Anyone can make soup, and
if you're in a hurry you can even
use a ready-made chicken or
beef stock. With these easy-to-
make recipes, your hungry crew
will be begging for seconds.
CARROT AND DILL SOUP
2 T. margarine
2 medium onions, coarsely
chopped
2 lb. carrots, peeled,
steamed soft
3 /4 lb. sweet potato, baked
soft
1 /2 lb. baking potato, baked
soft
5 c. chicken broth
1'/2 t. salt
th t. ground pepper
1 T. lemon juice
2 T. chopped fresh dill
Saute onion in margarine un-
til light golden in color. Put the
onion, carrots and l/2 c. chick-
en stock into a food processor
and puree.
Pour this mixture into a stock
pot. Peel the potatoes and place
them into the processor. Add 1
c. chicken broth, salt, pepper
and lemon juice. Puree until
mixed very well. Pour the mix-
ture into the stock pot with the
carrots and add the remaining
stock. And the dill and simmer
over very low heat for about 15
min. The soup can be thinned
with additional stock, or non-
dairy creamer. Season to taste
and top with fresh dill. Serves
6 to 8.
STEAK AND MUSHROOM
SOUP
1 '/z lb. lean steak, cubed
1 c. olive oil salad dressing
3 T. flour
3 T. olive oil
3 T. margarine
3 medium onions, half
chopped, half thinly
sliced
POT OF SOUP page??