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CARROT SOUP WITH FRESH DILL
1 tablespoon canola oil
1 large onion, chopped
12 large carrots, sliced (no need to peel)
2 stalks celery, chopped
6 cups vegetable stock
1 bunch fresh dill, coarsely chopped
1 teaspoon salt
½ teaspoon pepper
½ cup half-and-half (if desired)
SUPER SOUPS
DECEMBER 22, 2016
KERI WHITE | JE FOOD COLUMNIST
DURING THIS FESTIVE season, in which every moment
seems to be filled with gustatory temptation, it is sensible to
downscale consumption and reduce indulgence when possible.
Everyone loves a party. Cookies are great. I adore cocktails.
But on the nights when no social occasion calls, I suggest a
healthy, wholesome bowl of soup to counter the latkes, drinks,
pastries and cheesy bits that become much of our diet during
the month of December. (And that we regret come January.)
BEAN SOUP À LA MATT
My husband has become quite a good cook. Sunday seems to be
his day in the kitchen, and he gravitates toward one-pot whole-
some dishes like chili and stew.
He was inspired to create a bean soup one Sunday when we
were given the leftovers of a smoked turkey dinner. The turkey
bones gave the soup a nice smoky flavor. Turkey hocks,
smoked turkey wings or a few slices of turkey bacon would do
the trick if you don’t have a spare carcass lying around.
This warm, hearty but not terribly fattening soup is ideal
on a cold evening. The high-fiber, low-fat protein content of
the beans makes it all the better.
In a large pot, heat the oil and saute onion until fragrant. Add
the celery and carrots, and continue sauteing until the vegetables
begin to soften.
Add the dill, stir and add the
stock, salt and pepper. Bring it to a
boil, then lower the heat, cover and
simmer for about 30 minutes until
the ingredients are softened.
Using an immersion blender or
regular blender, puree the soup
until smooth.
If desired, add the half-and-half.
Serves 4 to 6 l
Name: Dr. Fisher's Medical Weight Los
Width: 3.625"
Depth: 4.75"
Color: Black plus one
Comment: JE - In Good Taste
Ad Number: 00072881
2 pounds black-eyed peas (white beans or Great
Northern beans could be substituted)
1 large onion, chopped
3 ribs celery, chopped
3 carrots, chopped
2 cloves garlic, crushed
1 bunch fresh parsley, chopped
4 sprigs fresh thyme
1-3 teaspoons ancho or chipotle chili powder (to taste)
2 teaspoons salt (to taste)
Bones from a smoked turkey or 2 turkey hocks or
4 strips turkey bacon
Water to cover
Soak the beans overnight and drain. Rinse them well and
place them in a large pot.
Add the remaining ingredients, and bring them to a boil.
Lower the heat, cover and simmer for two hours or more
until the beans are tender.
Adjust the seasoning and serve.
Serves 10 — and freezes well
Soup: Keri White — ladle: yvdavyd; black-eyed peas: tfazevedo; carrots: anna1311; carrot soup: IgorDutina/iStock/Thinkstock.com
JEWISHEXPONENT.COM IN GOOD TASTE
MAY 4, 2017
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