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The first of four columns of delicious
recipes for Rosh Hashanah: Soups.

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248-489-2280
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39470 14 Mile Rd. (corner of Haggerty in the Newberry Square Plaza), 248-960-7666
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48

September 1. 2011

JN

popular —

with noodles or matzah
balls. Still, because we often celebrate
for two nights instead of one, it's best
he High Holidays come late.
to change things up, serving different
Last year, we celebrated Rosh
foods on the second night.
Hashanah in early September;
The following recipes offer some
this year, at the end of the
good options. Start with one
soup and then serve another
month. So we have a bit
more summer before we
the following day. Since fall
will officially be upon us,
start cooking our festive
heartier is apropos.
holiday meals.
Rosh Hashanah, the
One more thing: Following
first of the High Holidays,
even the most foolproof
recipe can result in a soup
is the easiest holiday to
cook for. First of all, we
that can be weak or watery.
A quick fix is to add several
can eat. And we can eat
bouillon cubes (beef, chicken
just about anything we
Annabel
want without restriction.
or vegetable) or a couple
Cohen
Furthermore, we can add
of tablespoons of "chicken
Food
base" (a concentrated chicken
sweetness to foods with-
Columnist
soup paste, available at your
out guilt — even better in
supermarket and at specialty
the form of honey. Sugary
stores).
kugels, glazed vegetables, tzimmes
And don't forget the salt — at the
— complete with dried fruits — rep-
resent the culinary equivalent of sweet end! As soup cooks and even reheats,
flavors can become more intense.
wishes for the new year.
Adding salt in the beginning or middle
Most Jewish holiday meals begin
of cooking can result in a soup that's
with soup of one kind or another.
too salty.
Chicken-based brews are the most

Food Columnist

T

CHICKEN NOODLE SOUP
This is the stuff we call "Jewish peni-
cillin." Make it with matzah balls if
desired, using your favorite recipe or
a mix (some of the best cooks I know
use a mix to make matzah balls).

3 Tbsp. olive oil
2 cups chopped onion
2 tsp. minced garlic
4 quarts (16 cups) water

1 4- to 5-lb. chicken, cut into
pieces
3 cups sliced carrots
1 cup sliced parsnips
2 cups sliced celery
1 tsp. dried thyme
1 bay leaf
salt to taste
1/2 cup finely chopped fresh parsley
8 oz. good quality dried egg noo-
dles or more to taste