shabbat soup

★★★★★ 1
a recipe by
Helaine Norman
Sunrise, FL

This recipe is from a friend who calls it Thanksgiving Soup since she makes it only once a year on that holiday. I tweeked it slightly and changed the name because I made it the first time on a Friday night for the Jewish Sabbath (Shabbat) meal. It is delicious any time. It has the texture of pea soup, makes enough "to feed an army" and is full of comfort food flavor! It freezes well!

★★★★★ 1
serves At least 15 to 20
prep time 25 Min
cook time 50 Min
method Stove Top

Ingredients For shabbat soup

  • 2
    leeks, cut into chunks
  • 1
    1 medium to large onion
  • 1 lg
    white turnip root
  • 2 clove
    garlic
  • 1 pkg
    carrots, chopped
  • 2 lg
    red potatoes, cut into chunks (peel left on or off)
  • 2 lg
    containers of chicken broth (or equivalent homemade broth)
  • 2 or 3 leaves of kale (optional)
  • margerine, butter, oil or mixture of them for sauteeing
  • salt, pepper and thyme to taste (all optional)

How To Make shabbat soup

  • 1
    Saute leeks and onion lightly. (Peel or not the carrots, turnips, potatoes, garlic and kale which is optional. I leave the peelings on as it is more nutritious and add more flavor. Add them to the pot along with the broth. Bring to a boil, then simmer covered about 45 min or until veggies are soft. Let cool enough to put into blender or food processor.
  • 2
    Put into blender or food processor by batches. Season to taste with the thyme, salt and pepper.
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