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33700 VVOODWARD AVENUE
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248-64441565
Mon.-Fri. 9-6 ■ Saturday 94
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MOTOR COACH TOURS
AIR AND CRUISE TRAVEL
NIAGARA FALLS AFTER WORK
Depart 7 p.m. Fri., return 6 p.m. Sun.,
$140
April 16-18 and May 14-16
WASHINGTON, D.C. AND GETTYSBURG
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There are
Many Ways
to Pick Up the
Drritarr anwnm MEWS
Now available @ these
ANN ARBOR
LOCATIONS:
• Borders Books
• Barnes & Noble
•Hillel House
• Mainstreet Books
• Michigan Union
Bookstore
• Nicola's Books,
(A Little Professor Books Co.)
2/5
1999
,_106 De roit Jewish News
• ZirigerMall ' S
taste. Serves 10-
12.
the soup and return to the pot. Serve
hot, garnished with croutons and
chopped scallions. Serves 6.
BEAN AND ROOT
VEGETABLE SOUP
Made with white beans and root veg-
etables, try substituting ingredients to
customize this soup. Use black beans
instead of white, sweet potato instead
of red skins, and so on. For an even
heartier version, serve this soup in hol-
lowed small loaves of bread.
1/4 cup margarine or butter
2 cups chopped Spanish onion
3 cloves of garlic, minced
1 cup chopped celery
2 cups diced carrots
1/2 cup diced parsnips
2 cups diced red skin potatoes
4 cups cooked, drained Great
Northern or other white beans
8 cups vegetable or chicken broth
2 cups water
1 cup minced fresh parsley or 1/4
cup dried parsley
1/2 cup sherry or 1 cup white wine
Salt and pepper to taste
3 cups Swiss chard or spinach, juli-
enne
Heat olive oil in a soup pot over
medium-high heat. Add onion and
garlic and saute until softened, about
6 minutes. Add remaining ingredients,
except Swiss chard and sherry, and
bring to a boil. Reduce heat and sim-
mer soup, uncovered, for 1 hour, until
thickened. Add sherry and cook for 20
minutes more. A few minutes before
serving, stir in the Swiss chard. Serve
the soup hot. Makes 8-10 hearty serv-
ings.
FRENCH VIDALIA ONION SOUP
Here's an easy version of this steamy
favorite. The Vidalia onions make the
soup slightly sweeter than other onion
soups. To lighten, sprinkle with
Parmesan cheese or a lower-fat white
cheese.
5 pounds Vidalia or Spanish onions,
sliced thin
4 T. olive oil or margarine
2 T. flour
6 cups beef broth
1 cup white wine
6-12 baguette slices, toasted
4-6 cups sliced or shredded Gruyere
or Swiss cheese
Heat margarine in a soup pot over
medium heat. Add onions and cook,
stirring occasionally, for 30 minutes.
Add flour and cook, stirring, for 3
minutes more. Stir in the broth and
wine and bring liquid to a boil.
Reduce heat, cover the soup and sim-
JEWISH
PENICILLIN
Tackle this ver-
sion of chicken
soup or make
your grandmoth-
er's soup. Just
make it. The
skin on the
onions helps give
this soup its
essential golden
color. This soup
is easy because
the ingredients
are just sort of
thrown in and
mer for another 30 minutes. Season
the soup to taste with salt and pepper.
Ladle about 3 cups of the soup into
the pitcher of a blender or the bowl of
a food processor and blend or process
until smooth.
Then stir the processed soup back into
the large pot of soup.
Arrange toast slices on-the bottom of
oven-proof soup bowls. Ladle the soup
into the bowls and sprinkle or cover
the soup with the cheese. Place the
bowls on a cookie sheet and place on
the lowest rack in the oven, under a
preheated broiler, until the cheese is
melted and bubbly. Serves 6-8.
strained away later.
5 quarts water
1 large stewing or roasting chicken,
cut-up, giblets removed
1 t. kosher salt
2 medium yellow onions, whole,
unpeeled
4 whole cloves
2 parsnips, scrubbed but unpeeled,
cut into large chunks
3 celery stalks, cut into large
chunks
6 carrots, scrubbed but unpeeled,
cut into large chunks
1 cup rinsed parsley with stems, not
cut
Salt and pepper to taste
RED LENTIL AND SPINACH
1/4 cup minced fresh dill or 2 T.
SOUP
dried dill
2 cups (about 1 pound) red lentils,
Place water, chicken and kosher salt in
picked over to remove any small
a large soup pot over high heat and
stones
bring to a boil. Let the soup boil for 5
2 T. vegetable oil
minutes and then skim off the foam
3 cups chopped onions
with a spoon and discard the foam.
5 garlic cloves, chopped
Reduce the heat until the soup is just
1 cup shredded carrots
simmering.
1 teaspoon ground cumin
Add the onions, cloves, parsnips, celery,
8 cups water
carrots, parsley and let the soup
1 14-ounce can diced tomatoes with
cook for 2 hours, covered, stirring occa-
liquid
sionally and adding more liquid as nec-
2 10-ounce packages frozen
essary. Remove the chicken from the
chopped spinach, thawed
soup and set aside. Strain the
Salt and pepper to taste
vegetables and discard them (you may
Juice of 1-2 lemons
keep the carrots if you like). Chill
Rinse the lentils in cold water and
the soup for 4 or more hours to allow
drain well and set aside. Heat oil in a
the chicken fat to rise to the surface
soup pot over medium-high heat. Add
and congeal. Remove the solidified fat
the onions, garlic and carrots and
from the soup. Remove the chicken
cook, stirring occasionally, until the
meat from the bones and break it up
vegetables are softened. Add the
into bite-sized pieces and replace as
cumin, water and tomatoes and bring
much of it as you like in the broth.
the soup to a boil. Reduce heat and
To serve, reheat the soup, add the dill,
simmer the soup, covered, 20 minutes,
and salt and pepper to taste. Add
until the lentils are cooked. Add the
cooked noodles, rice, matzah balls or
spinach and lemon juice to taste and
kreplach just before reheating to
season with salt and pepper. Serve the
serve, if you like. Makes 10-12 servings.
soup hot or cold with more lemon to