Food

GIORGIO'S GOURMET DINER

GOLDEN PHOENIX

hot, garnished with a small amount
of sherry, if desired, and topped
with croutons.
Makes 8 servings.

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OUTBACK STEAKHOUSE

PAPARAZZI RISTORANTE

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Orchard Lake Road • North of Maple • West Bloomfield

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METRO DETROIT KOSHER MEATS & POULTRY

SPECIALS Sunday, Dec. 15 Friday, Dec. 20

Empire Fresh Chicken Breast with wings ...1 7 1

USDA Choice 2nd Cut Veal Chops

Under the Direct Supervision of

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Congregation Beth Shalom, Oak Park, MI

Located in the West Bloomfield Plaza • 6718 Orchard Lake Road • South of Maple

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West Bloomfield, Michigan 48322

248 - 539 - 9720 • 248 - 539 - 9721

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WINTER VEGETABLE BARLEY
SOUP
2 T. butter
2 cups chopped leeks (white and
light-green parts only)
1 T. minced garlic
8 cups water
1/4 cup dried split peas
1/4 cup dried pearl barley
1 cup sliced celery
1 cup carrot rings
1 can (15-oz.) mushrooms
1 can (15-oz.) chick peas
1 can (15-oz.) kidney beans,
drained
4 oz. tomato sauce
2 cups fresh baby spinach leaves
2 T. dried parsley flakes
Salt and pepper to taste
Melt butter in a soup pot over
medium-high heat. Add the leeks
and aarlic and cook until just soft-
ened, about 5 minutes. Add the
remaining ingredients and bring to
a boil.
Lower the heat and cook the
soup, stirring occasionally, until the
peas and barley are tender and the
soup is thickened (if the soup is too
thick, add more water). Adjust the
seasonings and serve the soup hot.
Makes 8-12 servings.

CAULIFLOWER SOUP
Thick, white and creamy — with-
out cream!
2 T. olive oil
2 cups chopped onion
1 medium cauliflower, most of
the stems chopped and "flowers"
chopped (separated)
8 cups chicken broth
1 cup dry white wine
1 t. ground cumin
1/4 t. ground cayenne pepper
Salt and white pepper, to taste
Heat oil in a large saucepan. Add
the onion and cook, stirring fre-
quently, until softened, about 5
minutes. Add the cauliflower stems
and about half of the chopped
"flowers." Add the remaining ingre-
dients and bring to a boil.
Reduce the heat slightly and
cook the cauliflower until it is very
tender, about 30 minutes. Remove
from the heat and cool slightly
before pureeing the soup in a

blender or food processor.
Transfer the soup back to the pot
and add the remaining cauliflower.
Bring to a boil over medium-high
heat, then reduce the heat to sim-
mer.
Cover and cook the soup until
the cauliflower is tender, about 2
minutes. Adjust the seasonings and
serve the soup hot.
Makes 8 servings.

ROASTED GARLIC SOUP
3 T. olive oil
1 cup garlic cloves
2 cups chopped onions
1 cup 1/2-inch diced potatoes
8 cups chicken broth
2 t. dried thyme
Salt and pepper, to taste
Preheat oven to 375F. Spray a
baking dish with nonstick cooking
spray.
Place the garlic cloves, onions
and oil in the prepared baking dish.
Toss tige garlic well to coat with oil.
Cover with foil and bake for 40
minutes, or until the garlic and
onions are softened: Use a potato
masher to mash the garlic and
onions into a lumpy paste.
Transfer the vegetables to a soup
pot over medium-high heat. Add
the potatoes, broth and rhyme.
Bring to a boil, then reduce the
heat to a low boil. Cook for 20
minutes, until the potatoes are ten-
der and the soup is thickened. Serve
hot.
Makes 6-8 small servings.

TOMATO AND CABBAGE
SOUP
This makes a huge amount of soup.
That's okay because it freezes well!
4 cups chopped onions
2 cups chopped green pepper
4 cups chopped celery
2 cups sliced carrots
1 small head of green cabbage,
chopped
1 can (28-oz.) diced tomatoes
12 cups water or vegetable broth
Salt and pepper, to taste
Combine all the ingredients in a
large soup pot and bring to a boil
over medium-high heat.
Reduce the heat slightly and
cook, stirring occasionally, for 1
hour, until the vegetables are very
tender. Adjust the seasonings and
serve the soup very hot.
Makes 16 servings. ❑

