More Soups for the Sukkah
Warm and cold soups, perfect for this time of year.
With fall in full swing and Sukkot around the corner, I’m writing and testing soup recipes all week. I love starting an outdoor meal with warm or cold soup depending on the climate. Make sure to purchase some inexpensive white bowls to highlight the wonderful colors in every soup. And don’t forget to garnish soups with contrasting colors (yes add ingredients with color, like scallions, jalapenos, or red pepper), textures and flavors. I love toasted seeds, tofutti sour cream, microgreens and a swirl of s’riachi sauce or a drizzle of pureed basil. Croutons and toasted breadsticks create a great appearance too.
Spiced Carrot Apple Soup with Fresh Mint
Serves 6 – 8
- 2 tablespoons olive oil
- 1-1/2 cups chopped white onion
- 1-1/4 pounds carrots, peeled, diced, plus 1 carrot, peeled, halved lengthwise
- 3-3/4 cups low-salt chicken broth
- 3/4 cup diced peeled Fuji apple plus 1/2 cup finely diced (for garnish)
- 2 teaspoons chopped fresh ginger
- 4-1/2 tablespoons frozen apple juice concentrate, thawed
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- Coarse kosher salt
- Chopped fresh mint
Heat olive oil in large saucepan over medium-high heat. Add onion and sauté 2 minutes. Add all carrots, broth, 3/4 cup apple, and ginger and bring to a boil. Cover and reduce heat. Simmer until carrots are tender, about 20 minutes. Remove carrot halves and dice finely. Puree soup in batches in blender and return to pan. Mix in apple juice and spices. Season with kosher salt and pepper.
Ladle soup into bowls. Top with finely diced carrot, finely diced apple, and mint.
Classic Potato Leek Soup
Makes this one pareve or dairy. If you make it dairy use butter in place of the margarine and use dairy sour cream. It can be made a few days ahead of time. Keep it chilled in the refrigerator until ready to serve.
Serves 8 – 10
- 4 tablespoons unsalted margarine or butter
- 3 medium leeks, white and light green parts only, thinly sliced crosswise
- 2 medium onions, halved and thinly sliced
- Kosher salt
- 1/4 cup brandy or white wine
- 1/4 cup dry white wine
- 1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 8 cups water
- 1/2 cup Tofutti sour cream or sour cream
- 1 tablespoon finely chopped chives
- Freshly ground pepper
Melt the margarine/butter in a large saucepan. Add the leeks, onions and 2 teaspoons of salt and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Stir in the brandy and white wine and boil until nearly evaporated, about 5 minutes. Add the potatoes and water and bring to a boil. Simmer over moderate heat until the potatoes are very tender, about 35 minutes.
With an immersion blender puree the soup (you can use a blender too) until very smooth. Return the soup to the pan. Add the Tofutti sour cream and bring to just a simmer over moderate heat, stirring occasionally. Season with salt. Ladle the soup into bowls. Garnish with the chives and pepper and serve.
We order this at Chinese restaurants so often that I thought I would give it a shot at home. I merged numerous recipes to come up with this one that was a big hit and much easier than expected. The uncooked wontons can be frozen for up to 1 month. Do not thaw the frozen wontons before cooking; add them directly to the boiling soup and cook until tender, 6 to 9 minutes.
- 6 ounces ground beef
- ½ large egg white, lightly beaten
- 2 medium scallions, minced
- 1/8 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 garlic clove, minced
- 25 wonton wrappers
- 1 tablespoon canola oil
- 2 ounces ground beef
- 1 onion, chopped
- 2 garlic cloves, smashed
- 1 (1-inch) piece fresh ginger, sliced thin and smashed
- 8 cups chicken broth
- 1 carrot, peeled and grated
- 3 scallions, sliced
To prepare wontons:
Combine all ingredients (except wonton wrappers) in medium bowl and mix thoroughly. Cover bowl with plastic wrap and freeze until chilled, about 10 minutes. Line a large rimmed baking sheet with parchment paper. Lay 3 wrappers on dry work surface. Place 1 slightly rounded teaspoon filling in center of wrapper, brush edges lightly with water, and fold wrapper into wonton.
Place wonton on baking sheet and repeat with remaining filling and wrappers. Loosely cover wontons with plastic wrap and refrigerate for at least 20 minutes or up to 4 hours.
For the soup:
Heat oil in large Dutch oven over medium heat. Add ground beef, onion, garlic and ginger and cook, breaking up meat with wooden spoon, until cooked through, 3 to 5 minutes.
Stir in broth and bring to a boil. Reduce to simmer, cover partially and cook 25 minutes. Strain if you wish.
Return strained broth to clean saucepan and bring to boil. Carefully add wontons, carrot and scallions and simmer until wontons are tender, about 5 minutes. Serve.
Mushroom Miso Soup
Serves 8 – 10
- 2 tablespoons vegetable oil
- 4 garlic cloves, thinly sliced
- 1 (2-inch piece) fresh ginger, peeled and thinly sliced
- 2 quarts chicken brothor vegetable broth
- 3 tablespoons soy sauce
- 2 portobello mushrooms, cleaned, stems removed and thinly sliced
- 5-ounces cremini mushrooms, thinly sliced
- 10 small shiitake mushrooms, cleaned and left whole
- 1 small Napa cabbage or 1/2 large cabbage, leaves sliced thin
- 2 carrots, peeled, cut in 1/2 lengthwise then in 1/2 crosswise, and very thinly sliced, or peeled in ribbons
- 1 ½ cups snow peas
- 1 small bunch scallions, thinly sliced
- Dark sesame oil
Heat the oil in a large saucepan over medium heat and cook the garlic and ginger until browned. Add the broth and soy sauce to the saucepan and bring it to a simmer. Add the portobello, cremini, and shitake mushrooms, cabbage and carrots. Simmer soup for 20 minutes, and then add snow peas. Cook for just a few minutes longer, until the snow peas have softened but are still bright green. Add the scallions to the soup, remove from heat, and ladle into serving bowls. Drizzle a bit of sesame oil over the top of each serving.
Serves 6 – 8
- 1 cup stale, ½-inch cubes of challah or country white bread
- 1 cup white grape juice
- 1 ¼ cups blanched sliced almonds
- 1 cup peeled, seeded and diced cucumber
- 1 granny smith apple, peeled and chopped
- 1 cup seedless green grapes
- 1 garlic clove
- 3 tablespoons red wine vinegar
- ¼ cup olive oil
- 2 tablespoons white vinegar
- 3/4 cup soymilk or pareve milk
- ¼ cup tofutti sour cream
- Kosher salt and pepper to taste
Preheat the oven to 350 degrees. In a small bowl, soak the bread in the grape juice for 5 minutes, pressing to soften.
Spread almonds in a pie plate and toast for 6 minutes. Cool. Transfer 1 cup of the almonds to a blender. Add the bread, cucumber, apple, grapes, garlic, vinegar and olive oil. Puree until smooth. Strain the soup through a sieve into a bowl, pressing on the solids. Whisk in the white vinegar, pareve milk, and sour cream. Season with salt and pepper. Refrigerate until chilled, at least 30 minutes.
Serve cold. Garnish with remaining almonds, extra grapes and a drizzle of olive oil.
Cold Mango Curry Soup
- 6 ripe mangoes, peeled and diced
- 2 teaspoons peeled, chopped fresh ginger
- 2 cloves garlic, chopped
- ½ red onion, diced
- 1 cup chicken or vegetable stock
- 2 tablespoons rice vinegar
- 1 tablespoon curry powder, toasted
- 2 tablespoons sweet, hot chili sauce plus additional, as needed
- 1 teaspoon soy sauceor to taste
- 2 scallions, minced
Put the mangoes, ginger, garlic, and onion in a blender and puree (or puree with an immersion blender). Add the stock, vinegar, curry, and chili sauce and blend just to combine. Season to taste with soy sauce and pour into a medium bowl. Cover with plastic wrap and refrigerate until cold, 1 to 2 hours, or overnight.
Ladle the soup into chilled soup bowls and garnish with some of the scallions, sour cream, and chili sauce. Serve cold.