Archive for the ‘Soups’ Category

Every year when winter is right around the corner, Avi declares happily: “Let the soup season begin!”. This statement makes us both very happy, thinking that we are going to make dozens, if not hundreds of soups this upcoming winter. A few months later reality slaps us right in the face, realizing that the number of soups we’ve made isn’t the one we hoped for.

We’ve broken a new record last winter, when Michael, a friend from work who once worked as a cook for some of the better restaurants in Tel-Aviv, lent me the “Soup Bible“. As the name implies, this really IS a soup bible, with over 200 soup recipes, one looking yummier and more tempting than the other. Would you believe me when I say that we didn’t even try out one recipe from that book?! This year is gonna be different! (Yeah, yeah, we say that every year)…

A few weeks ago, I met a very very good friend of mine, with whom I’ve lost contact a couple of years ago. My fault. Yep, sadly I’m not so good at keeping in touch, even with people who are important to me, like Roni. A lot has happened in both our lives ever since, so Roni invited me to hers and her husband’s place, to catch up a bit. Since no social gathering is complete without something tasty to chew on, Roni offered me this great vegetables and groats soup she had made. I obviously asked for the recipe, and this soup was the one to open our soup season. And what a great opening it was!

The soup is real easy to make, very rich in flavor and vegetables, and the groats make it so thick and comforting - wonderful for a cold autumn evening. Go on, make it, and may us all have a great winter!

Some notes and tips about the soup:

* Roni says that you could add even more vegetables - according to your taste and cravings - such as pumpkin, zucchini, turnip, beetroot, etc… Just make sure to slice the vegetables into relatively big pieces, so they won’t fall apart during the cooking process.

* Chicken soup - this recipe calls for it, and let’s face it, we aren’t always up to making 2 soups for finally ending up with one. What I usually do is use powdered chicken soup and mix it in hot water - it does the trick wonderfully and quickly. If the MSG in those things is bothering you, nowadays they sell a natural version of those powdered soups - containing natural ingredients only. I use it and find it just fine.

* To my opinion, some alcohol addition can boost almost any dish. If you’re with me on that one, feel free to add 4-5 Tbsp of white wine between stages 5 and 6 in the recipe.

Vegetables and Groats Soup / Roni Schmitz
Makes 4-6 portions

Ingredients:
1 big onion
100 gr tomato paste
1 tsp sugar
2 medium sized potatoes, cubed into big cubes
3 big carrots, cut to stripes, lengthwise (we love carrots, so I’ve put some more)
1 parsley root, peeled and cut into quarters
1 celery root, peeled and cut into quarters
2 celery stalks, including leaves
1/2 parsley bundle (about 10 rich branches)
1/2 dill bundle
2-3 garlic cloves, chopped
1/2 cup groats
chicken soup, until all vegetables are covered (I needed about 2 liters)
salt
pepper

Directions:
1. Fry onion until starts to become golden.
2. Add in the tomato paste, stir, and let fry for several minutes, but make sure it doesn’t start to burn.
3. Add in the sugar and stir.
4. Add in all the ingredients on the list, except (and not including) the garlic. Stir well.
5. Add in the garlic and keep frying for a few more minutes.
6. Add in the chicken soup, until all the other ingredients are well covered. Add the groats.
7. Cook on medium flame until the vegetables soften. Lower the flame to the minimum and keep cooking for 30 more minutes.
8. Pour into serving plates and serve, recommended with some chopped parsley above it, or some chopped chives.

Those of you who know Israel a bit, surely know that winter here is just a virtual season, not really different than autumn in every other country. But this year, I must tell you, we’ve suffered already 2 periods of really cold weather, and the third is to begin today. Can you imagine? It’s supposed to be the coldest weather Israel has known in 20 years! Brrr… just the thought of that makes me freeze to death!

So yesterday evening, being cold just from the thought of the upcoming bad weather, we decided to make our regular onion soup. And the most fun part in all this - we made it together. Cooking with Avi is one of my absolute favorite things. We get along so well in the kitchen, and it’s really fun to work together on the meal we’re gonna eat later.

This onion soup may seem a little lighter to you than the ordinary onion soup. This is mainly because we never have the patience to wait for the onion to fry till it gets that golden brown color - the thing that makes onion soups so brown. And yesterday we were more patient than ever! Anyhow, this is one of the best onion soups we’ve ever eaten, including those we ate in the Latin quarter in Paris. Also, it’s really easy to make, but again, if you want it to get really brownish, you should be patient.

This time I’ve decided to take pictures of the whole making process of the recipe.
But before that, two off-topic notes:
1. Barilla and America’s Second Harvest-The Nation’s Food Bank Network have partnered again in the fight against hunger with the launch of “The Celebrity Italian Table Cookbook.” This marks the second annual call on pasta lovers to join Barilla and America’s Second Harvest to help those in need.
Renowned chef Mario Batali, entertaining expert David Tutera developed six three-course meals and table settings inspired by Hollywood celebrities Marisa Tomei, Debra Messing, Stanley Tucci, Chris Daughtry and Natalie Portman, which can easily be recreated at home.
Through February 29th, Barilla will donate $1.00 to America’s Second Harvest for every cookbook downloaded, up to 100,000 downloads. Download your copy of the Barilla Celebrity Cookbook now, and help fight hunger in America at the same time!

2. Peabody and Tartelette have published the round-up of the neat “Time to make the doughnuts” event they’ve hosted (and in which I participated). Feast your eyes (and update your recipe stash) with the great creations here, here and here.

Peel the onions

Cut them into rings

Yes, there is plenty of onion to cut…

Fry the onions in a pot

Until golden brown (should be browner than this one)

Serve (preferably with cheese - grated or sliced, and fresh
ground pepper)

Onion Soup / Adapted from an Israeli food site
Makes 4 portions

Ingredients:
50 gr butter
6 medium sized onions (preferably white), peeled
3 Tbsp all-purpose flour
6 cups chicken stock
5 Tbsp white wine
1/2 tsp ground nutmeg
salt, pepper
Recommended: Serve with grated parmigiano or mozzarella cheese

Directions:
1. Slice the onions into rings.
2. Melt the butter in a cooking pot, add the onion rings and fry until golden-brown. Stir from time to time.
3. Add the flour and stir until well blended.
4. Add the white wine and stir it in. Let it fill the onion with taste for 2 mins.
5. Add the chicken stock. Add the pepper according to taste.
6. Cook on medium flame for 20 mins.
7. Add the nutmeg and salt, stir and cook for 2 more mins, then take the soup off the flame.

מרק בצל / מבוסס על מתכון מוואלה

רכיבים:
50 גרם חמאה
6 בצלים בינוניים (עדיפות לבצלים לבנים), קלופים
3 כפות קמח
6 כוסות ציר עוף
5 כפות יין לבן
1/2 כפית אגוז מוסקט טחון
מלח ופלפל לפי הטעם
מומלץ: להגיש עם גבינת פרזמן או מוצרלה מגוררת

הוראות הכנה:
1. פורסים את הבצלים לטבעות.
2. ממיסים בסיר את החמאה ומוסיפים את טבעות הבצל. מטגנים עד להזהבה.
3. מוסיפים את הקמח ומערבבים היטב.
4. מוסיפים את היין הלבן ומבשלים כ-2 דקות.
5. מוסיפים את ציר העוף ומערבבים, מוסיפים פלפל לפי הטעם.
6. מבשלים כ-20 דק’ על אש בינונית.
7. מוסיפים את אגוז המוסקט והמלח, מערבבים ומבשלים 2 דקות נוספות. מורידים מהאש ומגישים.