Soups_ - Passover with Aish


		Carrot Soup
		Ingredients
			12 large carrots, cut into chunks 1 medium onion, chopped 6 quarts water 6 tablespoons parve chicken soup mix 1 teaspoon coarsely ground black pepper 1 teaspoon nutmeg
		Preparation
			Place carrots, onion, water and soup mix in a large soup pot. Bring to a boil and simmer for about 20 minutes until carrots are soft. Add pepper and nutmeg. Puree. Serves 20.


		Chicken Soup
		Description
			It wouldn't be Passover without chicken soup
		Ingredients
			2 chickens, cut into eighths 6 carrots, cut into thirds 6 celery stalks, cut into thirds 2 parsnips, cut into thirds 2 turnips, diced 2 tablespoons salt 2 tablespoons dried dill weed
		Preparation
			Place chicken in a 12 quart soup pot and cover with 6-8 quarts water, leaving room for all the vegetables. Bring to a boil and remove scum. Add vegetables and spices and reduce heat. Simmer, covered, for 1-1/2 hours. Remove chicken and either shred and return to pot or save for another occasion. This makes a very rich and delicious soup. May be served with or without vegetables. Serves 30.


		Cold Fruit Soup
		Description
			This is a refreshing lunch starter.
		Ingredients
			2 pounds frozen strawberries, thawed 2 pounds frozen peaches, thawed 1/3 cup sugar 2 teaspoons cinnamon orange juice to cover
		Preparation
			Combine all ingredients in large bowl. Puree with hand blender. Cover and chill until ready to serve. Serves 20. (recipe may be halved)


		Spring Vegetable Soup
		Description
			From Holly's Kitchen
		Ingredients
			7 cups vegetable stock (Place 1 onion, 2 leeks, 1 carrot and 2 stalks celery in 8 cups of water and simmer for 20 minutes. Strain well. Or use appropriate amount of powdered mix) 2 large carrots, peeled and cut into 1/4-inch slices 1 small butternut squash, peeled and chopped into bite-size pieces 2 stalks celery, sliced into 1/4-inch slices 2 leeks, white part only, thinly sliced 1 medium onion, finely chopped 4 cloves garlic, minced 2 zucchini, chopped into bite size pieces 2 yellow crookneck squash, chopped into bite size pieces olive oil 1 large can (28 ounces) whole tomatoes, chopped and juice included 1 teaspoon dried basil 1 teaspoon dried oregano salt and pepper to taste
		Preparation
			In a large stockpot, saute onions, leeks and garlic in one tablespoon olive oil until softened and golden. Add all other ingredients, including vegetable stock. Simmer over medium-low heat until vegetables are tender. Remove from heat. Puree half the soup in a blender and return to pot. Season to taste with salt and pepper. If served at a dairy meal, this soup is nice garnished with parmesan cheese.


		Garden Broccoli Soup
		Description
			A tasty and nutritious soup from the cookbook "A Taste of Tradition" by Tamar Ansh
		Ingredients
			1 large head fresh broccoli OR 1 bag 'Bodek' frozen 1 large onion, diced 1 olive oil 1 green pepper 1 red pepper 1 small potato 2 cups water 1 cup pareve milk 1/4 tsp. pepper 1 tsp. salt 10 florets, reserved for garnishing
		Preparation
			Sautee onion and peppers in oil until soft. Add water and potato and cook until potato is soft, about 35 minutes. Add seasonings and broccoli; cook another 15 minutes, until broccoli is just soft. Puree until smooth, while adding milk. Serve hot, and add reserved florets to each bowl when serving. (For dairy option, replace olive oil with table spoon of butter, and cup of pareve milk with skim milk. You can also sprinkle small amount of grated cheese to top of florets when serving.)


		Low Carb Chicken Soup with Egg Noodles
		Description
			This is a low-carb version of the same great chicken soup classic that you are used to but not loaded with vegetables. To follow are some great EnLITEned traditional accompaniments!
		Ingredients
			1 chicken, cut up with the skin removed, and/or 2 packages of chicken bones 2 large turkey necks 2 carrots, peeled and halved 1 onion, peeled 2 leeks (see Tip on p. 42) 3 small zucchini, whole (see Tip on p. 47) 2 stalks celery 1 (8-ounce) piece of pumpkin, peeled and cubed salt and pepper to taste 1-2 tablespoon chicken soup powder (optional) 3 cloves garlic, peeled fresh dill & parsley sprigs kohlrabi, parsnip, celery root, green and red peppers
		Preparation
			Use the first method listed earlier for cleaning poultry/meat dishes (see p. 39), but include the vegetables in the first boil. Now most of the carbs will be in the discarded water. (For those who cannot give up on carrots, sweet potatoes, etc., boil them in a separate pot for 10 minutes, discard the water and add the semi cooked vegetables to the soup.) Return the chicken/bones/necks and vegetables, except for the zucchini, to the pot, add herbs and spices, and cover with cold water plus 3 cups. Bring to a boil. Lower the flame to simmer. Add the zucchini and cook covered over medium low heat for about 2 hours. Note: You might want to put the greens, onion and leeks in a flow-through muslin bag to keep the pieces from getting into the soup, and to make for easy disposal.

#15 of 17 in the Aish.com Passover Cookbook Series
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VISITORS COMMENTS: 2

(1) Joanne 4/16/2008 9:04:00 PM
I add a couple other things that really adds more taste
I add to the chicken soup, 2 strips of Flanken, and either a turkey thigh or wing. *add same time as chicken parts.
I use chicken boullioun (1 teaspoon or 2 pending on pot size. I like Telma powder boullion)
I also add,a piece of Leek, one medium to large onion left whole, my vegetables I don't dice since my kids never liked vegetables in their soup. I cut celery in half, parsnip just cleaned and put in whole,the only vegetable i cut into thirds or 4ths is the carrots.
After soup is finished cooking, I then put in fresh dill, half a small bunch, and parsley fresh(like flat leaf), and throw in half amount floating on the top for 5-10 minutes
Don't forget while soup is cooking add salt to taste.
bon appetite!

(2) Anonymous 2/14/2004
web site review
I am a food/travel writer out of Baltimore, Maryland. I'm working on a feature article about Passover Cooking classes. I think your web site is fabulous and I plan on mentioning it in the article -- it makes a wonderful on-line "Private" cooking class. Wouldn't it be great if you had pictures of each recipe!?!B'tayavon! Ilene

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