shabbat soup
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!
prep time
25 Min
cook time
50 Min
method
Stove Top
yield
At least 15 to 20
Ingredients
- 2 - leeks, cut into chunks
- 1 - 1 medium to large onion
- 1 large white turnip root
- 2 cloves garlic
- 1 package carrots, chopped
- 2 large red potatoes, cut into chunks (peel left on or off)
- 2 large 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
-
Step 1Saute 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.
-
Step 2Put into blender or food processor by batches. Season to taste with the thyme, salt and pepper.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Other Main Dishes
Category:
Chicken Soups
Diet:
Vegetarian
Tag:
#Healthy
Keyword:
#broth
Keyword:
#leeks
Keyword:
#Carrots
Keyword:
#Turnips
Ingredient:
Chicken
Culture:
American
Method:
Stove Top
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