In bikurcholim, membership, stories

By Marla Hertzman.

The power of soup is strong. I was in the kitchen again as a volunteer, this time at Holy Blossom Temple to help prepare soup to bring to people in need of some warmth over the winter months to follow. I was so surprised how quickly 28 woman can work together to make soup.

[one_half] Keeping us stirring the pot was guest chef, food writer, and author Lucy Waverman. While the soup simmered Rabbi Karen Thomashow stirred a little spirituality into the evening, leading a discussion about the mitzvah of bikur cholim. I went home with 2 new soup recipes and the knowledge of how something so simple like soup can bring people together!

Here are the 2 recipes from Lucy Waverman that we made:

Multi Bean Minestone
•2 tbsp olive oil
•1 cup chopped onion
•1 cup chopped carrots
•1 cup chopped celery
•1 tsp minced garlic
•1 28 oz can tomatoes, chopped with juice
•1 tbsp chopped fresh basil
•1 tsp dried oregano
•½ tsp chili flakes
•4 cups stock or water
•1 can romano or other beans drained
•1 bunch spinach, stemmed and chopped
•1 cup zucchini, chopped
•1 cup short pasta (macaroni, orzo, etc)
•Salt and freshly ground pepper
•Grated Parmesan
In large soup pot, on medium heat, add oil. Sauté onions, carrots, celery and garlic for 2 minutes or until softened. Add tomatoes, herbs, chili flakes, stock, spinach, zucchini and pasta. Simmer for 10 minutes. Add beans and simmer 10 minutes longer or until pasta is tender. Season well with salt and pepper. Serve with grated parmesan.

Serves 6 to 8

Sweet Potato and Pear Soup
The sweeter the pears, the more heat and acid you need to balance the taste.
•2 tablespoons olive oil
•1 cup chopped onion
•¼ cup chopped carrot
•¼ cup chopped celery2
•large sweet potatoes, peeled and diced
•1 pear, peeled and diced
•teaspoon fresh thyme
•1 teaspoon paprika
•5 cups vegetable broth, low salt canned or home made
•¼ cup whipping cream, optional
•2 teaspoons maple syrup or to taste
•4 teaspoons lime juice or to taste

Heat oil in a pot on medium heat. Add onion, carrot and celery and sauté for 1 minute. Add sweet potato, pear and thyme and sauté about 2 minutes. Add paprika and vegetable broth. Bring to boil and simmer for 15 minutes or until sweet potato is soft.

Serves 6 to 8

[/one_half] [one_half_last]

Lucy Waverman giving us a knife demo


The soup is simmering


Organizer Jill Hertzman with the finished soup all ready to go in the freezer

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