Home
In this issue
April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Chock full of vegetables with a wee bit of fruit, enjoy this creamy soup for a new (healthy) year

Sue Doeden



JewishWorldReview.com | As we head into the depth of winter, it only seems right to offer a recipe for a soup that is chock full of vegetables and even a little bit of fruit. I've been making it for years. A long time ago, much longer than I'd like to admit, I joined a group of women once a month for a Sunday afternoon meal. We called it our Recipe Exchange Group. We would each prepare a part of the meal and bring along the recipe to share. Elsa, our friend from Argentina, brought this soup to one of those long-ago meals.


If you have made a resolution to eat more fruits and vegetables each day, this soup will make it easy. There is a fair amount of chopping involved, but once that task has been accomplished, the soup will be ready to eat in no time.


Chopped leeks, onion and celery saute in butter until tender. Be sure the butter is nice and hot when you add the vegetables. You should be able to hear them sizzle in the hot butter. I typically use butternut squash in the soup. Use your favorite winter squash. A small turnip adds a very mild cabbage-like flavor, but it's hardly detectable after it cooks with all the other fruit and vegetables. Apples and carrots add sweetness, along with a little apple juice. I use local orchard-fresh apple cider when I make this soup in the Fall.


The secret ingredient is added just at the end: shredded Gruyere. Just 2 ounces melts into the soup and offers an amazing flavor that no one can figure out. Taste the soup before adding the cheese and once again after the cheese has incorporated into the soup. You'll never want to make the soup without Gruyere. If you've never eaten Gruyere cheese, it's a semi-soft Swiss cheese with a nutty, slightly sweet and salty flavor. It's a good melting cheese and is often used in fondue.


WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here.


You decide whether or not to add 1/2 cup of heavy whipping cream before serving the soup. I usually leave it out, unless I'm planning to serve the soup at a dinner party. The cream adds rich, silky texture to the soup, but it also adds fat and calories.

APPLE-BUTTERNUT SQUASH SOUP

MAKES: 12 cups


  • 2 medium-sized leeks (see tip)
  • 1 medium onion, chopped
  • 1/2 cup chopped celery
  • 3 tablespoons butter
  • 1 pound butternut or your favorite winter squash, peeled, seeds removed, and chopped
  • 2 large Granny Smith apples, peeled, cored and chopped
  • 1 small turnip, peeled and chopped
  • 1/2 cup chopped carrot
  • 4 cups low-sodium chicken broth
  • 1 cup apple cider or organic apple juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon dried whole rosemary, crushed
  • 1/4 teaspoon dried whole sage, crushed
  • 1/2 cup (2 ounces) shredded Gruyere cheese
  • 1/2 cup heavy whipping cream
  • Croutons, optional


Remove root, tough outer leaves and tops from leeks, leaving 2 inches of dark leaves. Wash leeks and chop.

Saute leeks, onion and celery in 3 tablespoons butter in a large Dutch oven until vegetables are tender. Add squash, apples, turnip, carrots and chicken broth, stirring to combine. Bring mixture to a boil. Cover, reduce heat, and simmer 45 minutes or until vegetables are tender.

Puree soup mixture in blender to make it smooth. It will take a few batches in the blender. Add apple cider, salt, pepper, nutmeg, rosemary and sage to one of the batches of soup in the blender to puree. Put pureed soup back into pot. Stir well. Simmer soup, uncovered, 10 minutes or until thoroughly heated. Add shredded cheese and whipping cream, stirring until cheese melts. Ladle soup into individual serving bowls. Garnish with croutons, if desired.

Tip from the cook: If you think of it when you are cleaning the leeks, save some of the thin, slender pieces from the middle of the leek to use as garnish on the soup.



Sign up for the daily JWR update. It's free. Just click here.

To comment, please click here.

Interested in a private Judaic studies instructor — for free? Let us know by clicking here.

(Sue Doeden is a food writer based in Bemidji, Minn. Her columns, recipes and photos appear weekly in select Forum Communications Co. newspapers, and her recipes can be found online on her blog Sue Doeden's All about Food. http://sdoeden.areavoices.com/ One for the Table is Amy Ephron's online magazine that specializes in food, politics, and love. http://www.oneforthetable.com)





© 2012, ONE FOR THE TABLE. DISTRIBUTED BY TRIBUNE MEDIA SERVICES INC.

Quantcast