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August 01, 2003 - Image 88

Resource type:
Text
Publication:
The Detroit Jewish News, 2003-08-01

Disclaimer: Computer generated plain text may have errors. Read more about this.

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2 minutes. Add the broth and salt and
pepper to taste, bringing the mixture to a
boil. Reduce heat and cook the soup at a
low boil until the carrots are very tender.
Remove the soup from the heat and
allow to cool for about 10 minutes.
Transfer the soup the bowl of a food
processor or blender and puree the soup.
Add the lime juice and pulse or blend
for a few seconds more. Transfer the
soup to a bowl and chill until ready to
use. Just before serving, adjust season-
ings to taste and add water if the soup is
very thick.
Make the yogurt topping. Stir the jam
with the yogurt in a small bowl until
combined. To serve, ladle the soup into
wine glasses or shallow bowls and spoon
a tablespoon or two of the yogurt in the
center of the soup and place a few
cilantro leaves in the center. Makes 6-8
servings.

ROASTED BEET SOUP
The color of this soup is stunning — a
hot pink!
3 pounds beets, tops trimmed but not
peeled
3 cups low-fat plain yogurt
1 cup chopped Vidalia or other mild
onion
4 T. fresh chopped dill
2 T. fresh lemon juice
Salt and pepper to taste
1 cup chopped, seeded cucumber, gar-
nish
Fresh dill sprigs, garnish
Preheat oven to 425°F Wrap the
whole beets in foil; seal tightly and roast
for 1 1/2 hours, until very tender.
Remove from oven and cool to the
touch. Wearing rubber or disposable
gloves to protect your hands from stain-
ing, use a small knife and your fingers to
scrape away the beet peel and cut the
beets into smaller chunks. Place the
beets and remaining ingredients in the
bowl of a food processor
Combine the beets with the yogurt,
onions, dill and lemon juice in the bowl
of a food processor or blender and puree
the soup. Add salt and pepper to taste
and blend again. Chill the soup until
ready to serve. Serve cold with chopped
cucumber garnish and fresh dill. Makes
6 servings.

CHILI ED PEA AND
SPINACH SOUP
2 T. olive oil
2 cups chopped Vidalia or other mild
onion
2 t. fresh chopped garlic
4 cups chicken broth
5 cups baby spinach
1 T. red pepper sauce, such as Tabasco
Salt and white pepper to taste
Fresh lemon juice to taste
1 1/2 cups frozen peas, thawed
2 cups diced peeled potato (any vari-
ety), boiled until tender, drained and
chilled, garnish
Heat oil in a large saucepan over
medium-high heat. Add onions and gar-
lic and cook, stirring occasionally, until
softened, about 5 minutes. Add broth
and bring to a boil. Stir in spinach and
bring to a boil again, reduce heat and
cook for 3 minutes. Remove from heat
and transfer the soup to the bowl of a
food processor or blender and puree.
Transfer the soup to a bowl and stir in
lemon juice and peas. Chill the soup
until ready to serve. Adjust seasonings to
taste and serve the soup garnished with
the diced potatoes. Makes 4-6 servings.

CHIT ED LENTIL SOUP
This is almost like a cold lentil chili —
delicious and filling.
3 T. olive oil
2 cups diced, peeled carrots
1 cup chopped celery
1 cup chopped onions
2 t. minced garlic
8 cups cold water
1 cup lentils, any color
1 T. chopped fresh thyme leaves or 1
t. dried
1/4 cup fresh chopped parsley
Salt and pepper to taste
Lemon or orange wedges, garnish
Heat oil in a large saucepan over
medium-high heat. Add the carrots, cel-
ery, onions and garlic and cook, stirring
occasionally, until the vegetables are ten-
der, about 8-10 minutes. Add the water
and lentils and bring to a boil. Add the
thyme and parsley, reduce heat and cook
for 30 minutes until the lentils are very
tender and beginning to fall apart.
Season to taste with salt and pepper and
remove from heat. Chill until ready to
serve. Adjust seasoning and serve the
soup in bowls or mugs, garnished with
a lemon or orange wedge. Makes 6-8
servings. LI

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