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Seasonal Soups
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THE JEWISH NEWS
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ANN ARBOR
n the last few weeks, I've had
an unusual number of re-
quests for a column on soups.
Not chicken soup, of which
we've had our fill for the season,
but more toward the kind offered
in fine restaurants: Those that
tempt and titillate the taste buds
with wonderful flavor combina-
tions, fresh herb infusions, both
hot and cold — and, oh yes, they
should be quick and easy.
A tall order? Not really. Now
that the average supermarket of-
fers a huge variety of stock bases
and convenience foods, all certi-
fied kosher, soups "from scratch"
are nearly instant. No long sim-
mering, no peeling, chopping and
measuring — why, you don't
even have to buy salad greens.
Exotic mixtures from Oriental
leaves to baby greens are avail-
able washed and packaged ready
to eat (although I always run cold
water through before using).
Broccoli, carrots and cauli-
flower are cut, trimmed and
ready to cook or to set out as cru-
dites for a cocktail dip and there
are combination gourmet sea-
sonings and sauces galore.
Just remember to check the ex-
piration date on all packaged,
fresh items. For the kosher cook,
this ever-expanding array of in-
gredients creates the opportuni-
ty for delicious experimentation
tailored to suit you and your fam-
ily. And that's impossible to get
all from one can.
From spring to fall, here are
recipes to satisfy every taste and
time frame. Try them — you'll
love them.
NEARLY INSTANT
SOUP HINTS:
* Over-ripe fruits and berries
are ideal for cool, creamy soups.
* Frozen juices are recom-
mended to scoop out as needed.
Return unused portion to freez-
er.
* Use fresh herbs whenever
possible. A wide variety is avail-
able year-round in the markets,
but it's cheaper to keep a few pots
of your favorites on the window
sill. Whatever is left over from a
recipe always can be tossed into
a salad.
* Salsas, canned tomatoes,
canned broths, bouillon cubes,
canned consommes, lemons and
pasta are essential soup-making
items on your kitchen shelf.
* Always use fresh lemon juice
— if unavailable, use a splash of
cider vinegar. Bottled juices
quickly lose their zest.
* Work around what's in sea-
son, and looks good at the mar-
ket.
* Nutmeg, cinnamon, lemon-
pepper, cardamom, lemon or lime
juice add punch to cold soups.
Keep some on hand.
* Serve cold soups chilled and
hot soups served very hot. Show
off chilled fruit soups in glass
bowls.
* Leftover soups may be re-
frigerated up to two days or
frozen.
* Above all, feel free to substi-
tute — be creative. If you don't
have cucumbers, substitute
tomatoes or use whipped and
thinned cottage cheese instead of
yogurt.
SPANISH TOMATO SOUP
(PARVE)
3 tomatoes, diced
1 cup medium salsa
3 tablespoons lemon juice
1 teaspoon chopped garlic
1/4 cup chopped parsley
1/4 cup chopped black olives
11/2 cups vegetable broth
Note: Salsa also could be mild,
according to taste.
In saucepan, combine toma-
toes, salsa, lemon juice, garlic,
half the parsley, olives, and veg-
etable broth. Bring to boil. Sea-
son to taste with salt and pepper.
Before serving, sprinkle a lit-
tle remaining parsley into each
bowl. Pour soup over. Serve with
hot garlic bread. Serves 4 to 6.
Quick Tip: If tomatoes aren't
fully ripe, substitute 141/'2 ounce
can of stewed tomatoes,
undrained.
JELLIED CONSOMEE
WITH CAVIAR (MEAT)
2 cans (10 oz) jellied consomme
4 tablespoons sherry
1/2 cup cucumber, coarsely
grated
4 teaspoons golden caviar
4 thin lemon wedges
Chill cans of consomme in re-
frigerator for at least 6 hours.
When opened, mixture will be
lumpy. Gently stir in sherry and
cucumber. Divide between 4
small glass bowls. Top each serv-
ing with spoonful of caviar and a
lemon wedge. Serve with melba
toast or crackers.
Note: Make your own con-
somme by sprinkling 1 package
(1/4 oz) unflavored gelatin over
1/4 cup cold water. Let stand 3 to
4 minutes. Add 13/4 cups chick-
en or beef broth and stir over very
low heat to dissolve. Chill to set
loosely. Makes 2 cups.
SOUPS page 126
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