Sweet Potato Soup

Makes 4 generous servings.

A soup for all seasons, this recipe can be served hot, cold or at room temperature. It freezes well. 

INGREDIENTS:

• 2 medium sweet potatoes, about 1 pound

• 1 medium Vidalia onion

• 3 ½ cups vegetable broth

• ¾ cup coconut milk

• ½ teaspoon ground nutmeg

• 1 -2 tablespoons lemon juice

• Kosher salt

• Freshly ground black pepper

• Sunflower seeds toasted for garnish

PREPARATION:

1. Peel the potatoes and onion and cut into thick slices.

2. Place the potatoes, the onion, 3 cups of broth, coconut milk and nutmeg into a medium saucepan and bring to a boil over high heat. Lower the heat, cover and cook until the potatoes are soft, about 25 minutes.

3.  Puree in a Vitamix until smooth. Adjust the consistency with the reserved broth and season to taste with lemon juice, salt and pepper. 

NOTE:

If you freeze the soup, be sure to whisk it as it is boiling to bring it back to its silky texture.   

Corn Fritters

Makes 24 hors d’oeuvres. 

Smoked salmon served on corn fritters is one of my favorite hors d’oeuvres to serve all year. They can be made ahead. You can also make them larger and serve them as a side dish. If made larger, you will have about a dozen.

INGREDIENTS:

• ½ cup unbleached all-purpose flour

• 1/3 cup beer

• 1 teaspoon kosher salt

• Freshly ground black pepper

• 1 cup  frozen corn kernels, thawed

• 2 tablespoons vegetable oil

PREPARATION:

1. Place the flour, beer, salt and pepper in a bowl and whisk until very smooth. Add corn and combine.  

2. Heat 1 tablespoon of oil in a 12- inch nonstick skillet over high heat.

3. Drop teaspoons of the batter onto the skillet and sauté for about 2 minutes on each side (they should be golden on both sides). . Place on paper towels to absorb the grease.  

4. Heat the remaining tablespoon of oil and repeat with the rest of the batter.   

NOTE:

The fritters can be frozen. Reheat them on a wire rack, so they do not get soggy underneath.  

Simple Gazpacho

Makes 4 servings.

Nothing is more welcoming on a hot summer’s day than a refreshing cold soup. Mercifully this THICK gazpacho is not dependent on the tomato season, which can be very brief.   

If you would like to make the gazpacho more wholesome, add a variety of condiments, such as diced Kirby cucumbers, seeded and diced bell peppers and croutons. I also recommend serving this soup hot.

INGREDIENTS:

• 1 medium red onion, coarsely chopped

• 14 oz cherry tomatoes

• One carton, 26.46 ounces strained tomatoes (Pomi)

• 2-3 tablespoons lime juice

• 2 tablespoons extra-virgin olive oil

• Kosher salt

• Tabasco, optional

• 1 teaspoon sugar

• Freshly ground black pepper

• Snipped chives for garnish

PREPARATION:

1. Place the onion in a bowl and cover with boiling water (this step removes some of the acidity). Let stand for 15 minutes then drain and press to extract all the water.  

2. Place the onion, cherry tomatoes, strained tomatoes, lime juice and olive oil in a Vitamix and puree until very smooth. Season with Tabasco, sugar, salt and pepper and chill for at least 2 hours.

3. Before serving adjust the seasoning.

4. Garnish with chives snipped with scissors.

Cannellini Dip

Makes 4-6 servings.

This dip is a slight variation on hummus.  I like to serve it with carrots, radishes, cucumbers and warm pita. It’s a great, healthy snack.

INGREDIENTS:

• One 15 ounce can cannellini beans, drained

• 3 tablespoons extra-virgin olive oil

• ½ teaspoon cumin, approx

• 2-3 tablespoons water

• 2 -3 tablespoons lemon juice 

• Kosher salt

• Freshly ground black pepper

• ½ teaspoon Tabasco Sauce, optional

PREPARATION:

1. Place all the ingredients into a food processor fitted with the steel blade and pulse untill smooth. Scrape the bowl with a rubber spatula as needed.  

2. Adjust the consistency and the seasoning to taste.   

Lentil Soup

Makes 6 servings.

This soup is protein rich, thick, and delicious winter fare. It also freezes very well.  

Ingredients:

• ¼ cup extra-virgin olive oil

• 1 onion, coarsely chopped

• 4 cloves garlic, coarsely chopped

• 2 carrots, coarsely chopped 

• 2 parsnip, coarsely chopped

• 1 cup French green lentils

• One 14 ounce can of Pomi chopped tomatoes

• ½ teaspoon paprika

• 5-6 cups vegetable broth

• 5 sprigs tarragon plus extra for garnish

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Heat the oil in a large saucepan.

2. Add the onion and garlic and sauté over low heat for about 4 minutes.

3. Add the carrots and parsnip and stir for a few minutes.

4. Add the lentils, tomatoes, paprika, and 5 cups of broth. Bring to a boil over high heat, then lower the heat, cover and cook for 30 minutes; the lentils should be soft.

5. Remove the tarragon sprigs, adjust the consistency with the reserved 1 cup of broth and season to taste with salt and pepper.    

NOTE:

Except for the onion and garlic, I quarter all the vegetables and chop them individually, in a food processor fitted with the steel blade.  

Carrot Salad with Walnuts and Currants

Makes 6 servings. 

I serve this salad very often as a first course. The combination of crunchy walnuts, spicy dressing and sweet currants make this dish distinctive. 

INGREDIENTS:

• 1¼ pounds carrots, about 8 medium

• ¼ cup extra-virgin olive oil

• 1½ tablespoons Dijon type mustard

• 1 tablespoon honey

• 2 tablespoons lemon juice

• 1/3 cup dried currants

• ½ cup toasted walnuts, coarsely chopped

• 1 cup tightly packed flat leaf parsley, coarsely chopped.

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Peel the carrots and trim.  Grate in a food processor fitted with the medium grating attachment. 

2. In a medium bowl whisk the olive oil, mustard, honey, lemon juice, salt and pepper.  Add the carrots, walnuts, dried currants and parsley. Toss well and season to taste.     

3. I suggest that you recheck the seasoning before serving.

Penne with Basil, Parsley and Tuna

Makes 6 servings as a first course.

4 servings as a main course.

This pasta is easy, flavorful and nutritious. The sauce requires no cooking, and only the pasta is boiled.

INGREDIENTS:

• 4 anchovy fillets
• 3 cloves garlic, quartered
• 1 cup tightly packed basil leaves
• 1 cup tightly packed flat leaf parsley
• ¼ cup extra-virgin olive oil
• 4 tablespoons lemon juice, approx.
• 10 ounces Albacore wild white tuna drained and separated into large pieces
• Kosher salt
• Freshly ground black pepper
• 1 pound imported penne

PREPARATION:

1. Soak the anchovies in cold water for 5 minutes – drain and pat dry with paper towels.
2. Place anchovies, garlic, basil and parsley in a food processor fitted with the steel blade. With the motor on, pour the olive oil and lemon juice through the feed tube. Pulse until smooth, transfer to a large bowl and combine with the tuna.
3. Bring 5 quarts of water to a rolling boil in a large covered pot. Add 2 tablespoons salt and all the pasta at once and stir. Boil briskly, uncovered, for about 7 minutes, or until pasta is al dente. Drain well in a colander and toss with the sauce.
4. Season to taste with salt, pepper and lemon juice. 

Roasted Cherry Tomato Soup

Makes 2 servings. 

This is a refreshing creamy tomato soup which I like to serve cold or at room temperature on hot summer days. Unfortunately without a Vitamix the soup will have to be strained to remove the seeds and some of the skin. I like to serve it with a basil pesto but snipped chives are equally delicious and certainly less work.

INGREDIENTS:

• 1 pound cherry tomatoes
• 3 garlic cloves, peeled sliced
• 2 tablespoons extra-virgin olive oil
• ¾ -1 cup vegetable broth
• ¼ teaspoon balsamic vinegar
• 1/8 teaspoon sugar
• Kosher salt
• Freshly ground black pepper
• Chives, finely snipped for garnish

PREPARATION:

1. Preheat the oven to 400 F.
2. Rinse the tomatoes. 
3. Place in an ovenproof dish that is large enough to hold the tomatoes in a single layer. Place the garlic underneath the tomatoes.
4. Drizzle with olive oil.
5. Roast for 1 hour, turning the tomatoes once. 
6. Pour into a Vitamix and add ¾ cup vegetable broth. Puree until smooth.
7. Adjust the consistency with the extra vegetable broth.
8. Season to taste with sugar, balsamic vinegar, salt and pepper. 
9. Garnish with snipped chives. Use scissors.

Carrot Soup

Makes 8 servings.                                                             

Since the ingredients for this creamy, delicious soup are available in all seasons, you can serve it hot, at room temperature or cold, depending on the season.  I like it best served cold or at room temperature in warm weather

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 1 medium onion, sliced
• 2 garlic cloves, quartered
• 2 pounds carrots, peeled, sliced, reserving 1 carrot for garnish
• 1 cup dry white wine.
• 5-6 cups vegetable broth
• ½ teaspoon cumin
• ½ teaspoon coriander.
• ½ teaspoon chili powder
• 1 tablespoon lemon juice, approx
• Kosher salt
• Freshly ground back pepper

PREPARATION:

1. Heat the oil in a medium saucepan. Add the onion and garlic and sauté for 5 minutes. Add the carrots, wine, 5 cups of broth, cumin, coriander, and chili powder. Bring to a boil over high heat. Lower the heat and cook, covered, for about 30 minutes, or until the carrots are tender.
2. Puree the soup, in batches, in a Vitamiix until smooth. 
3. Adjust the consistency with the reserved broth.
4. Season to taste with lemon juice, cumin, coriander, chili powder, salt and pepper.
5. To serve: steam the remaining carrot until just tender. Grate coarsely and garnish. 

Red Lentil Soup

Makes 6 servings.

This recipe is a healthy, thick, hearty soup, to warm your heart on the bleakest days of winter. This soup also freezes very well. It is one of the few soups that I do not puree.

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 2 medium onions, finely chopped
• 2 garlic, cloves, finely chopped
• 1 jalapeno pepper seeded finely chopped (See Note)
• 3/4 teaspoon ground cumin, approx
• 3/4 teaspoon ground turmeric, approx
• 1 3/4 cups red lentils
• 6 -6 ½ cups vegetable broth
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons lime juice, approx
• Cilantro leaves for garnish, optional

PREPARATION:

1. In a large covered saucepan heat the olive oil. Add onions, garlic and jalapeno. Sautee covered over low heat for about 10 minutes.  The onions should be soft. Stir in cumin and turmeric. Add lentils and 6 cups of broth. Bring to a boil over high heat, lower the heat and cook covered for about 15 minutes, until the lentils are tender.
2. Adjust the seasoning with cumin, turmeric, salt, pepper and lime juice.
3. This soup thickens a bit. When ready to serve, adjust the consistency with the reserved ½ cup of broth. Season to taste again.

NOTE:

I chop finely the onions, garlic and jalapeno in a food processor. Be sure to quarter the ingredients first.

When seeding jalapeno peppers, please wear thin plastic gloves to avoid irritating your skin or your eyes.

Gazpacho

Makes 6 servings.

Since tomato season is very short – usually from July until early October or however long the warm days of early Fall remain – I urge you to take advantage and try this soup.   

If you like your gazpacho to be more nourishing, you may want to serve it with condiments, such as chopped seeded cucumber, chopped bell pepper, chopped red onion,  chopped peeled tomato and croutons.

INGREDIENTS

• 2 pounds ripe tomatoes, rinsed, cored, cut into large pieces
• 1 red bell pepper, rinsed, cored, seeded, cut into large pieces
• 2 Kirby cucumbers, peeled, ends discarded, cut into large pieces
• 1 clove garlic, halved
• 1 small jalapeno pepper, seeded, cut into pieces (See Note)
• ½ small red onion, cut into pieces
• 1 tablespoon balsamic vinegar, approximately
• ¼ cup extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• Snipped chives for garnish, or an assortment of condiments
• 1 slice gluten free whole wheat grain bread, optional

PREPARATION:

1. Place all of the ingredients in a Vitamix and puree until very smooth. (If you like your soup a little coarser, puree it for a shorter time.)  If your soup is not as thick as you like it add 1 slice gluten free whole wheat bread cut into pieces and puree.
2. Season to taste with vinegar, salt and pepper and serve it very cold garnished with chives or the suggested condiments.

NOTE:

When seeding jalapeno peppers, I advise wearing thin plastic gloves to avoid irritating your skin or your eyes. 

Kale Mushroom Soup

Makes 6-8 servings.

This is a hearty, nutritious, and flavorful winter soup that can almost be a meal in itself.  It also freezes very well. Do not be discouraged by the chopping I do it all in a food processor.

INGREDIENTS:

• ½ ounce dried porcini mushrooms
• 1 cup boiling water
• 4 tablespoons extra- virgin olive oil
• 1 onion, quartered, finely chopped (See Note)
• 4 garlic cloves, quartered, finely chopped
• 1 large carrot, cut into thick slices, finely chopped
• ¼ pound white mushrooms
• ¼ pound shiitake mushrooms
• ¼ pound Portobello mushrooms
• ¼ cup medium bulgur  
• 5 ounces baby kale
• 5 cups vegetable broth
• Leaves from 6 thyme sprigs 
• Kosher salt
• Freshly ground black pepper
• Truffle oil, for garnish, optional

PREPARATION:

1. Place porcini mushrooms in a small bowl, pour boiling water over the mushrooms, cover and let stand for 15 minutes.
2. Remove reconstituted mushrooms and squeeze dry. Set aside. Strain the mushroom liquid through a fine sieve and set aside. 
3. Wipe the white mushrooms with a damp paper towel. Trim the ends, quarter and chop finely in a food processor.
4. Wipe the shiitake mushrooms, discard the stems, quarter and chop finely.
5. Wipe the Portobello mushroom, cut into eights and chop finely together with the saved porcini mushrooms.
6. Heat 2 tablespoons of the oil in a large saucepan.
7. Add onion, garlic, carrot and sauté for a minute. Add the rest of the oil and all of the mushrooms.  Sauté over high heat for a minute.
8. Add the bulgur, kale, reserved mushroom liquid, vegetable broth and thyme.  Bring to a boil over high heat. Lower the heat and cook covered for 20 minutes. Season to taste with salt and pepper.

NOTE:

I suggest chopping all of the vegetables, in a food processor. I do the onions and garlic together, the carrots separately, and the mushrooms, each variety, separately.

Summer Corn Soup

Makes 8 servings.

I love to make this soup in the summer when fresh corn is available. It is wonderful either cold or at room temperature.  A slightly different version of this recipe first appeared in my cookbook, Helen Nash's New Kosher Cuisine.

INGREDIENTS

• 2 pounds ripe tomatoes

• 1 small jalapeno pepper (See Note)

• 2 tablespoons extra virgin olive oil

• 1 onion, peeled, coarsely chopped

• 3 garlic cloves, peeled, coarsely chopped

• 3 cups vegetable broth

• Kernels cut from 5-6- ears of corn (about 2½ cups)

• Kosher salt

• Freshly ground black pepper

• 1 tablespoon freshly squeezed lime juice, approx

• Cilantro leaves for garnish

PREPARATION

1. Rinse the tomatoes, remove the core, then cut them in half widthwise and squeeze gently to remove the seeds (some seeds will remain). Cut the tomatoes into pieces.

2. Cut the jalapeno pepper in half lengthwise. Remove the seeds and cut into pieces.

3. Heat the olive oil in a medium saucepan. Add the onion, garlic and jalapeno pepper. Sauté over low heat for about 5 minutes, until the onion is soft.

4. Add the tomatoes, 2½ cups of the broth and corn. Bring to a boil over high heat. Lower the heat and cook, covered, for 15 minutes. Cool a little.

5. Purée the soup in the blender until very smooth. Strain the soup through a medium-mesh sieve, pushing the solids with the back of a ladle to obtain as much puree as possible. Be sure to scrape the underside of the sieve. Discard the pulp.

6. Return the soup to the saucepan and adjust the consistency as needed with the remaining broth. Adjust seasoning with salt, pepper, and lime juice.

7. Garnish with cilantro leaves.

Note

When seeding jalapeno peppers, I advise wearing thin, plastic gloves to avoid irritating your skin or your eyes.

This soup freezes very well.  When reheating, whisk it as it begins to boil to bring back the creamy texture.

If you’re using a Vitamix, you do not need to strain the soup through a sieve.

Tofu with Cherry Tomatoes

The number of people that this dish serves will depend whether you are serving it as a first course or a main course for lunch or a light meal.  Makes 2 -4 servings.

Since I strongly believe in using seasonal ingredients, I like to serve this recipe in spring and summer because of the tomatoes and fresh greens.  This recipe also does not require any cooking, which makes it a perfect dish in the warmer months.

Ingredients

• 14 ounces medium firm tofu cut into 4 rectangles
• Kosher salt
• Freshly ground black pepper
• 1 cup ripe cherry tomatoes, halved
• Greens, any variety
• ¼ cup very loosely packed Italian parsley, finely chopped for a garnish

Dressing
• 2 tablespoons low sodium soy sauce
• 3 tablespoons extra virgin olive oil
• 2 teaspoons balsamic vinegar
• 2 teaspoons sesame oil

PREPARATION

1. Cut the tofu into 4 pieces and dry thoroughly. Since tofu is stored in water, it must be dried with paper towels and sometimes requires quite a bit of paper. Season well on all sides with salt and pepper.

2. Whisk the dressing ingredients.

HOW TO SERVE

Place the greens on a plate; top with slices of tofu, then tomatoes. Pour the dressing over the greens and tofu and garnish with parsley.