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December 2, 2014

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

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

Potato and leek soup, an easy French classic perfect for winter

James Moore



JewishWorldReview.com | Potato and leek soup is a classic French recipe that couldn't be more comforting on a cold winter day. It's an easy recipe that requires only a few ingredients. The addition of a bread slice is typical in gazpacho recipes and adds to the "creamy" texture of the soup without using cream.


In addition to garnishing the soup with traditional croutons, Jacques Pepin (in his book "Chez Jacques") recommends using chopped chervil as a garnish which adds a nice anise taste.

EASY CREAMY LEEK AND POTATO SOUP

SERVES: 4-6


  • 4 medium leeks, white and light-green parts halved lengthwise, washed and sliced thin (about 4 cups), dark green parts halved, washed and cut into 2-inch pieces
  • 3 tablespoons olive oil, plus more for brushing squash
  • 2 cups homemade or low-sodium chicken broth
  • 2 cups water
  • 4 tablespoons (1/2 stick) unsalted margarine
  • 1 medium onion, chopped medium (about 1 cup)
  • 2 cloves garlic, minced
  • Table salt
  • 1 small russet potato (about 6 ounces), peeled, halved lengthwise, and cut into 1/4-inch slices
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 large slice high-quality sandwich bread, lightly toasted and torn into 1/2-inch pieces
  • Ground black pepper



WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

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Bring dark-green leek pieces, broth and water to boil in large saucepan over high heat. Reduce heat to low, cover and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; set aside. Discard solids in strainer and rinse out saucepan.

Melt margarine in now-empty saucepan over medium-low heat. When margarine foams, stir in sliced leeks, onion and 1 teaspoon salt. Reduce heat to low and cook, stirring frequently, until vegetables are softened, about 10 minutes. Add garlic and cook for 1-2 minutes until fragrant.

Increase heat to high, stir in reserved broth, potato, bay leaf, and herb sprig and bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Add toasted bread and simmer until bread is completely saturated and starts to break down, about 5 minutes.

Remove and discard bay leaf and herb sprig. Transfer half of soup to a blender and process until smooth and creamy, 1-2 minutes. Transfer to large bowl and repeat with remaining soup. Alternatively, you can use an immersion blender to puree the soup directly in the pot (which is probably the best method if you have one). Return soup to saucepan and bring to simmer; season with salt and pepper to taste. Serve with garnish.

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(James Moore share favorite recipes, restaurants and cookbooks at his blog, Cook Like James http://cooklikejames.typepad.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.

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