Kosher Cooking: How to make a chilled puréed fruit soup


Howard Wasserman


The Hebrew word “kosher” means fit or proper as it relates to Jewish dietary law. Kosher foods are permitted to be eaten and can be used as ingredients in the production of additional food items.

And when it comes to Kosher cooking, there is a lot to learn, a lot to share, a lot to try, and a lot to eat. The St. Louis Jewish Light is partnering with a fun Facebook group called Adventures In Kosher Cooking and its admin Howard Wasserman to provide more insight and especially more recipes to those of you looking to keep your kosher choices abundant.

Cold puréed fruit soup

Fruit soup
  • 2 pears, peel, cored, and quartered
  • 2 cups fresh dark sweet cherries, pitted
  • 2 cups fresh peaches pitted and cubed
  • 1/3 cup dried apricots
  • 1 tablespoon vanilla
  • 1 3-inch cinnamon stick
  • 4 cups water

Combine all ingredients in a pot; bring to a boil. Lower heat and simmer for 40 minutes. Remove from heat and discard cinnamon stick.

Let cool slightly and then scoop out the pears, puree fruits in a food processor, and return to soup.

Chill and serve