Michigan Institute of Urology, P.C.

is pleased to announce the opening of two new
offices in West Bloomfield and Troy

SOUPS page 124

Beaumont Medical Building

Beaumont Professional Office Bldg.

6900 Orchard Lake Road, Suite 211
West Bloomfield, MI 48322
Phone: (810) 539-9036

44199 Dequindre Road, Suite 615
Troy, MI, 48098
Phone: (810) 828-8066

CREAM OF CUCUMBER
SOUP (DAIRY)

1/4 cup mint leaves
1 cucumber, cut up
1 cup plain yogurt
3/4 to 1 cup vegetable broth
2 tablespoons lemon juice
1 teaspoon sugar
1 tablespoon olive oil
white pepper

Available to see patients at these locations are:

Mitchell Hollander, M.D. Bryan Shumaker, M.D. John Harding, M.D.

Adult Urology

Adult Urology

Adult Urology

Claude Reitelman, M.D.

Pediatric Urology

With Individual Specializations Including:

Infertility
Female Incontinence

Oncology
Impotence

Laser Therapy
Pediatric Urology

JERUSALEM AVOCADO
SOUP (DAIRY)

2 ripe avocados
juice and grated rind of 1 lime
1/2 cup sour half and half
1 cup orange juice
pinch nutmeg
2 cups grapefruit sections

oe
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Mon., Thurs., Fri. 9-9
Tues., Wed. 9-6
Sat. 9-5
(810) 738-6554

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2380 Orchard Lake Road

just E of Loading Dock Plaza, Sylvan Lake

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810-661-8156

Farmington Hills, Michigan

L

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with no obligation

661-5151

JEWISH CENTER

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33316 Grand River Avenue
Farmington. MI 48336
810.474•3131

THE BEST OF KNITTING
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Southfield, MI 48034
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126

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Call Robin Magness (810) 354-7123 Ext. 209

755 West Big Beaver
Troy, MI 48084
Main Floor, Top of Troy Bldg.

THE JEWISH NEWS

Peel avocados, remove stones
and cut in chunks. Toss in lime
juice. Place avocados and lime
juice in food processor with sour
half and half. Process to puree av-
ocados. Transfer to bowl and stir
in orange juice and nutmeg. Chill.
To serve: Place 112 cup grape-
fruit sections in each bowl and
pour avocado mixture over.
Sprinkle with grated lime rind to
garnish. Serves 4.

SCHAV (PARVE)

•Fabric Toppers

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Chop mint leaves in food
processor. Transfer to mixing
bowl. Process cucumber, yogurt,
3/4 cup broth, lemon juice, sugar
and olive oil until cucumber is
finely chopped. Add to mint and
stir. Add more broth if too thick.
Season to taste with white pep-
per. Chill. Garnish each serving
with fresh mint sprig (optional).
Serves 4.

FOURTH GENERATION JEWELERS

AT BIG BEAVER & 1-75

JUST EAST OF THE SOMERSET COLLECTION

810-362-4500

3 cups vegetable broth
6 cups sorrel leaves, shredded
1 scallion, sliced
3 tablespoons lemon juice
2 teaspoons sugar
1 egg

In large saucepan, bring broth
to boiling. Add sorrel and scal-
lion. Return to boil and cook 3
minutes. Remove from heat and
stir in lemon juice and sugar.
Whisk egg in small bowl. Add 1
cup hot soup and whisk madly to
avoid curdling. Slowly add egg
mixture to soup in pot, whisking
constantly. Cool slightly. Process
in blender or food processor un-
til smooth. Chill. Serve with
bowls of diced cucumbers and
chopped dill on side.

SALMON VICHYSSOISE
(DAIRY)

2 teaspoons margarine
2-3 oz cooked salmon, flaked
10 oz can vichyssoise
1 cup vegetable stock
scant 1/8 teaspoon curry powder
2 tablespoons dill, chopped

In medium saucepan, heat
margarine. Add salmon and cook
over high heat 1 minute. Add
vichyssoise, vegetable stock and
curry powder. Stir to mix and
bring quickly to simmer. Add dill.
Serve hot or chilled with Bagel
Croutons. Makes 2 to 3 servings.
Note: This may be meat if
canned vichyssoise is prepared
with chicken stock. Check labels.

BAGEL CROUTONS
(PARVE)

8 mini bagels, split
olive oil
dried rosemary
garlic powder
lemon pepper

Preheat toaster oven or oven
to 350F. Pour 1/4 cup olive oil into
small shallow dish. Dip cut sides
of bagels into oil to cover. Sprin-
kle with rosemary, garlic powder
and lemon pepper. Arrange on
baking sheet, cut side up and
place in oven. Turn oven off. Bake
45 minutes. Croutons should be
golden. Serve with soups. Makes
16.
Note: Za'atar, a Middle East-
ern spice combination, may be
substituted for rosemary, garlic
powder and lemon pepper. Also,
regular bagels may be used. Split,
then cut each slice in quarters
and proceed as above.

CARIBBEAN COOLER
(PARVE)

1 banana, sliced
juice and grated rind of 1 lime
2 cups cantaloupe, cubed
1 papaya, peeled, seeded and cut
up
1 1/2 cups apple juice
honey to taste
4 pineapple rings
1 tablespoon toasted coconut

Toss banana with lime juice.
Puree in food processor with can-
taloupe and papaya. Pour into
mixing bowl or pitcher and stir
in apple juice. Sweeten to taste
with honey. Chill.
To serve: Pour into glass bowls.
Cut a slit through each pineap-
ple ring and insert onto edge of
each bowl. Sprinkle with coconut.
Serves 4 to 6.

RHUBARB-APPLE SOUP
WITH GINGER (PARVE)

2 cups red rhubarb, sliced 1/2-
inch thick
1/2 cup sugar
1 1/4 cups apple juice
3 tablespoons ginger root, grated
2 cups unsweetened applesauce

Place rhubarb, sugar and ap-
ple juice in medium saucepan.
Stir to dissolve sugar and bring
to boil. Stir in ginger and simmer
5 minutes, stirring often, until
rhubarb is broken down. Add ap-
plesauce. If too pale, stir in 1 to 2
drops red food coloring. Chill thor-
oughly.
Note: This may also be served
as dessert. For dairy, top with a
swirl of whipped cream.

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BLACKBERRY SOUP
(DAIRY)

1 can (14 oz) blackberries,
undrained
1/2 cup sweet red wine
1/2 cup vanilla yogurt
1 jar (6-oz) baby food plums
1 tablespoon grated orange rind

In bowl, mash undrained
blackberries. Whisk in wine, yo-
gurt and plums. Chill. Serve in
small glasses garnished with a
sprinkling orange rind. Serves 4.

N