Soup For The Fast

By: Naomi Ross

“What are you serving for the break-fast?” is a common thing I hear this time of year. I have long given up re-inventing the wheel when it comes to the post-Yom Kippur meal. My break-fast menu looks pretty much the same every year with only slight variations. Family members can have strong opinions about this, and they are not interested in my messing with tradition. Not that it was ever my mother’s tradition to serve soup when I was growing up. I remember a large smoked white fish on a platter staring at me and we used to fight about who got to poke out its eyeball, but I digress… In our home, I have always served a comforting dairy potato soup, which has become our tradition. I don’t try to fight it, after all hangry fasters don’t like to be disappointed!

A bowl of something warm and nourishing is a comforting hug that restores us after a long, weary day. For this reason, I have often said that really good soup cookery requires a lot of love and patience: love to put into the soup and the patience to simmer slowly and season repeatedly until it is just right.

Though we often rely on recipes, making soup can extend well beyond the narrow bounds of written measurements and the confines of recipe books. After all, not all carrots are created equally sweet nor all potatoes equally large, so tweaking and seasoning are likely needed to adjust the taste accordingly. Soups can grow and stretch without much effort; a generous pot gives freely…especially when unexpected guests are on their way. Add an extra couple of potatoes and an additional cupful of broth—they are easily incorporated into your favorite soup and allow you to feed one more.

I tend to use recipes more as a guide to my soup making and favor a general method that can be applied to any set of different flavor profiles and ingredients. This approach gives me a general guideline to follow while leaving a wide-open space for creativity and innovation. As we enter “soup season,” try this approach especially for pureed or “creamed” soups (even ones without actual cream added).

Follow these simple steps for the “creamed” soup of your choice:

1. Sauté: Sauté your mirepoix (onion, carrot, and celery) and aromatics (spices, herbs, garlic, etc.) in oil or butter until softened over medium heat.

2. Add your starring vegetable: Add the main flavoring ingredient to the pot and coat in fat for a few minutes (for example, add the broccoli in a “cream of broccoli” soup).

3. Add liquid: Add your broth or stock of choice. Add enough to slightly cover the contents in the pot, which should be immersed. Note: adding too much liquid can water down the flavor of the soup. Bring to a boil, cover, and lower to a simmer, cooking until all vegetables are tender (cooking times will vary depending on the hardness of the vegetables being cooked).

4. Puree: Immersion blenders are amazing and everyone who likes to make soup should own one! (If not, puree in a blender or food processor until velvety smooth).

5. Cream soup: Add a touch of heavy cream or milk or sour cream (or non-dairy versions) for a luxurious finish. This is always the last step—never boil the soup after cream is added to prevent curdling (and if reheating, heat gently).

6. Season, taste, season, taste, season, and taste again.

With this formula in your back pocket, you can start adding your own personal touch to your soups. Maybe a splash of white wine or a handful of parmesan cheese. I like to add fresh snippets of herbs at the end of cooking to maximize the fresh flavor, or as a fresh garnish before serving time.

Wishing you an easy and meaningful fast!

{Creamy Potato-Leek Soup

(Reprinted with permission from The Giving Table, Menucha Publishers)

{IMG Creamy Potato-Leek Soup – Gemini Generated Image 

{Photo Credit Gemini Generated Image 

This is our go-to soup for any break-fast and easily stretches to feed a crowd. Easy and versatile, this soup can be made parve or add a touch of half & half or heavy cream for a luxurious dairy version. Garnish with frizzled leeks for a gourmet finish or a sprinkling of minced chives.

Note: I often use onions instead of leeks—use two cups chopped onions to replace leeks.

Ingredients

2 tablespoons butter or olive oil

3 cups cleaned, chopped leeks—white and pale green parts only (about 2–3 leeks)

2 large stalks celery, chopped

1 small carrot, peeled and diced

2–3 teaspoons kosher salt plus more to taste

5 medium potatoes, peeled and cut into 1-inch chunks

4–5 cups of low-sodium vegetable stock

Freshly ground black pepper

2 tablespoons fresh chopped dill or 1 tablespoon dried dill

1 cup whole milk (or soy/oat milk)

Frizzled leeks or snippets of fresh chives, for garnishing

Directions

1. Sauté: Heat the butter or oil in a large pot (at least 6-quart) over medium heat. Add chopped leeks, celery, carrot, and salt. Sauté until softened, about 5-7 minutes.

2. Simmer: Add potatoes, enough stock to cover the potatoes, and the dried dill (if using fresh, add at the end of cooking time). Bring to boil. Reduce heat to low and simmer, covered, for about 30 minutes, or until potatoes are soft.

3. Puree: Remove from heat, cool slightly and puree with an immersion blender until completely smooth (or transfer to food processor and puree in batches).

4. Cream: Add milk; season to taste with salt and plenty of freshly ground black pepper. n

Naomi Ross is a cooking instructor and food writer based in Woodmere, NY. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. Her first cookbook, The Giving Table, was released in 2023. Follow her at @naomirosscooks on Instagram/FB or visit NaomiRossCooks.com.