There is something very sophisticated about a great French Onion soup. It is perfect on a cold night with a great salad and a glass of wine. This soup is easy to make and fantastic to eat.
The carrot and the pepper give this soup its pretty orange color, the cauliflower and potatoes its velvety texture. This lower sodium soup can be served pareve or dairy. Short on time? You can always prepare the vegetables ahead of time and keep them in the freezer. It won’t change the texture or the taste of the soup, I promise!
Tomato, rice, hot dogs… The ultimate in comfort food. (Also known as this household’s new favorite meal!)
Here’s an easy way to sneak in loads of vegetables and protein into a single meal. Serve with a side salad or on its own. And let the eaters try and guess what’s in this deliciously hearty soup!
Many use watercress for sandwiches and salads. I tried it in this light and delicious soup. Swirl in a dollop of sour cream for an added creamy texture.
Here’s a confession. When I first got married, I was terrified of making chicken soup. Everyone’s mother made “the best” — and I never thought I could measure up! I finally watched a good friend make a pot of soup, made a couple of my own adaptations, and ta da! Success! It’s a dish that gets better the longer you cook it, and freezes well. This soup is so rich that for me, it is often a meal on its own.
This is our go-to soup on rainy days. It is the perfect comfort food.
Dumplings, pierogies, kreplach — I find it so interesting that cultures world-wide have a version of this dish. (In my childhood home, they were steamed and then served in soup. If there were any leftovers, we fried/gobbled them up!) For some Jews, it is customary to eat kreplach on Purim and on Erev Yom Kippur.