Soup for friday night other than chicken soup.

Gold Member Joined: Dec 24 2009 Posts: 2433

Here's a great article in the NYT to get you started!

http://www.nytimes.com/2011/03/06/magazine/06eat-t.html?scp=1&sq=bittman%20soups&st=cse
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Silver Member Joined: Jun 14 2010 Posts: 702

- A hearty split pea meat soup is my family's (and guest) favorite.
- Creamy mushroom soup (adapted from KBD, using portabello, shiitake, cremini and white)
- Friday night cholent!! I'm not the biggest fan of shabbos day cholent, but on Friday night it is more of a hearty stew. We've started making a huge cholent and having half Friday night. Sometimes guests are a bit surprised, but usually in a pleasant way.

OldYoung, here's my harira recipe
* 2 pieces of lamb with bones (cutlets, lambchops, even meaty bones will do), visible fat trimmed
* 2 onions, peeled and chopped
* 1 carrot, peeled and chopped
* 1 cup red lentils, checked and rinsed
* 2 stalk celery, finely chopped including leaves
* 4-5 clove garlic, skin peeled and cut in quarters
* 1 tin crushed tomato
* 1-2 tbsp tomato paste (optional)
* salt and pepper to taste
* a pinch of cinnamon, paprika and ginger

In a large soup pot, sautee lamb pieces and onions till meat is seared and vegetables are tender. Add about 8 cups water, and the rest of ingredients. Cook over low flame for at least 1hr, 2hrs preferably. (You can do this on crockpot). Take out the lamb, remove meat from bones and shred into small pieces. Add the meat back to pot. Mine has thin consistency, if you want it thicker add 1tbsp flour diluted with 2 tbsp water, add to soup and simmer for 5min. Alternatively you can add thin egg noodles for the last 10-15min of cooking for heartier version. Serve with chopped cilantro(corriander) leaves and harisa (each diners can add this). If you want, cook the night before, refrigerate and skim off any fat. You can also freeze this soup.

Posted: Tue, Mar 08 2011, 4:20 pm Post subject:

I have two recipes on my blog.

pumpkin lentil soup : http://fiddlinginthekitchen.blogspot.com/2011/03/pumpkin-lentil-soup.html

turkey soup: http://fiddlinginthekitchen.blogspot.com/2011/02/turkey-soup.html

both delicious.
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Gold Member Joined: Apr 23 2007 Posts: 2442

zucchini soup from KBD
red lentil soup
orange soup

Gold Member Joined: Oct 10 2010 Posts: 1081

When I am short on time on Friday, I make an egg drop soup. Honestly couldn't get more simple, and my husband loves it.

Active Poster Joined: Mar 28 2010 Posts: 82

pepper soup from the kosher palette!! DELISH!!!!!!!!!!!!!!

Posted: Wed, Mar 09 2011, 6:37 am Post subject:

None. Seriously. We can barely stay awake for the whole meal as it is...why add another course?
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Gold Member Joined: May 12 2008 Posts: 1284

I make potato soup, vegetable soup, mushroom barley soup...
really anything!
last week I fried some onions and added carrots, zuchinni, uncooked rice, and water, salt and pepper and garlic powder. when it was cooked I blended it with my immersion blender and added a bag of frozen cauliflower. it was delicious!

Silver Member Joined: Jan 31 2008 Posts: 713

It used to be that my Shabbos soup was Mushroom and Barley. Other than that, I have made Carrot and Potato Soup, Potato Soup, even an Italian Ministrone.

Nowadays, my Shabbos soup is usually Chicken, but Squash soup makes it's appearance every now and then as a favourite.

Really, you can make any soup you like for Shabbos.

Posted: Wed, Mar 09 2011, 9:56 am Post subject:

Cream of any type of vegetable soup.
If I dont have a lot of time I'll do broccoli and cauliflower. I use frozen so I only have to chop an onion and some garlic, maybe 1 or 2 potatoes.
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Posted: Wed, Mar 09 2011, 10:11 am Post subject:

"Oarnge soup" as my family calls it (all sorts of pumpkin, butternut squash/carrot combos pureed and with ginger and pepper or other spioces). Also good w/a dash of light crea for a dairy meal.

Red lentil soup.

Turkey sausage and garbanzo bean stew (to me, this is a meal, not a first course).

Minestrone

Active Poster Joined: Mar 28 2010 Posts: 82

DELISH PEPPER SOUP FROM KOSHER PALETTE:

1/3 cup olive oil
1 large onion, chopped
5 cups vegetable stock(chicken stock or water) - I think
2 large yellow bell peppers(seeded and chopped)
2 large orange bell peppers (seeded and chopped)
2 potatoes (peeled and chopped)
salt
freshly ground pepper
6 tablespoons margarine(softened)
6 tablespoons olive oil

Heat olive oil in a large soup pot over medium-high heat. Add onion and saute 10 mins.

Add stock or water, peppers and potatoes. Bring mixture to a boil, reduce heat to low and simmer 30 mins.

Strain soup, reserving liquid. Spoon vegs. into the container of a food processor fitted with a knife blade. Process until smooth(my DH uses an immersion blender)

Press mixture through a sieve or wire mesh colander, discard peels and add to reserved liquid. Season to taste with salt and pepper.

Bring mixture to a boil. Remove from heat. Gradually add margarine, 1 tablespoon at a time, stirring until well blended.

To serve, pour soup into bowls and add 1 tablespoon of olive oil to each bowl(not sure my DH does this)

Yield - 6 servings

***I never made it. My DH makes it!! I copied the recipe from the book

Thanks!! It looks delish!

Silver Member Joined: Nov 18 2007 Posts: 945

You can use ideas from imagine box soups.
http://www.imaginefoods.com/products

also I have made a good chicken meatball soup. let me know if you'd like the recipe.