Soup is on.
Last winter, as the temperatures dropped, the Morning Light email began running the Wednesday Super Soup Spectacular, a weekly dive into the Jewish Light archives where more than 100 soup recipes live quietly, yearning to be rediscovered. We rediscovered them and from what I heard, many of you enjoyed them until the weather perked up and spring arrived.
My overwritten plea using lots of fancy words
Now, this winter I’m hoping to feature a tapestry of local culinary heritage, the evocative narratives of cherished family recipes, delicate treasures passed down through the epochs, each dish a living testament to the interwoven strands of tradition and the gastronomic alchemy that binds generation to generation.
My head hurts just from thinking of and typing all those big words. Basically, I’m asking you to play along, and share your favorite soup recipes, old and new, with other Jewish Light readers. Just simply email me at [email protected]
Now to get us started, here’s a recipe from reader Amy Lampert. She says it’s a delicious cream of tomato soup, thus the clever title:
Amy’s Delicious Cream of Tomato Soup
- 1 small onion, diced
- Minced garlic
- 1 Tablespoon olive oil
- 14.5 oz. can stewed tomatoes
- ½ cup milk
- 1 tsp. flour
- ½ tsp. sugar
- ½ tsp. salt
- ¼ tsp. pepper
- Dried basil
- 2 tbsp. dry sherry
Saute onion and garlic in olive oil until tender. Add tomatoes, milk and flour and puree with hand blender or in regular blender.
Put back on heat. Add the rest of the ingredients and heat through. DO NOT BOIL. Can also add 1 cup of light cream.
NOTE: Great sprinkled with cayenne or chipotle pepper powder
