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Scrumptious soups from the best-selling Kinnereth Cookbook.


Parmentier Soup
(Potato-Leek Soup)

1/4 c. parsley
2 large leeks (or a combination of leeks and onion, about 3 c. sliced)
3 tbsp. Butter or margarine
3 tbsp. Flour
6 c. water
4 medium potatoes, peeled & cut in chunks
salt & pepper, to taste
2 c. milk
2 tbsp. Additional butter, if desired *

Steel knife: Process parsley until minced. Set aside.
Slicer: Wash leeks well. Cut to fit feed tube, discarding most of green part. Slice, using firm pressure.
Melt butter or margarine in a heavy saucepan. Add leeks and/or onions, cover pan and cook for 5 minutes over low heart without browning. Then blend in the flour and cook for 1 minute without browning. Add water very gradually, blending with a whisk.
Steel knife: Chop potatoes in 2 batches with on/off turns, until coarsely chopped. Add with seasonings to saucepan; bring to a boil, and simmer, covered, for 30 to 35 minutes. Add milk and butter and garnish with parsley. Correct seasonings, if necessary.
Yield: 6 servings. Freezes well.


Leek & Broccoli Soup

Prepare as for Parmentier Soup (above), but substitute 1 package frozen chopped broccoli for the potatoes. Delicious, and with less calories then Parmentier Soup. Freezes well.



Prepare as for Parmentier Soup (above), but strain vegetables through a sieve over another saucepan. Puree half the vegetables at a time on the Steel Knife. Return to cooking liquid. Stir in milk plus 1/2 cup heavy cream (35% cream). Omit additional butter. Cover and refrigerate. Garnish with parsley at serving time. May be frozen.

* Add 3-4 tablespoons sour cream.

To order a copy of the Kinnereth Cookbook, please email

April 6, 2002

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The opinions expressed in the comment section are the personal views of the commenters. Comments are moderated, so please keep it civil.

Visitor Comments: 7

(7) Beverly, December 14, 2015 8:39 PM


My Grandmother was from Lithuania and made a soup using hubergrits. I do not know where to get them or what they really are. I went to a Russian restaurant/grocery. But they did not know what they were.. It w as a delicious soup good for cold winters.

(6) hal brodsky, November 14, 2013 5:10 PM

my grandmother used to make a huber grits soup using dried mushrooms. it was fantastic. anyone got a recipie?

(5) Anonymous, November 10, 2012 11:49 AM

where can i buy hubergrits?

I am trying to make a soup that my grandmother used to give me. I cant find HUBERGRITs.. the jewish delis dont know what I am asking for??? Is it now under a different name and where can I buy it

(4) Enna, December 19, 2007 2:21 PM

Huber Grits

Karen, Flora,

huber grits are actually steel cut oats. I usually purchase them at the health food store, but, sometimes you see them in the cereal section of the grocery store. Vegetable soup with huber grits is the favourite in our house!

(3) Karen, November 27, 2007 7:31 PM

I read the blog from flora goldman -- I am also looking for huber grits. Does anyone know exactly what they are, if they are sold by any other name or description, or where they can be found?

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