Tuesday, February 23, 2010
First and foremost, I'd like to apologize to my avid readers for neglecting my blogging duties the past few weeks. I know this must have pained you all horribly. School has just started kicking into gear and I've been a little busy reading textbooks and pretending to do schoolwork.
As many of you are probably aware, Purim is coming up. In preparation for this exciting holiday, I have made a very very very large pot of vegetable soup to be frozen and given out as shaloch manos. Now, before you get your hopes up, let me just say that I will not be giving out very many shaloch manos. In fact, I'll probably only really be giving shaloch manos to my family and my in-laws. However, if on Sunday you feel you would like some soup to contribute to your seudah, call me and let me know and I may be able to bring some over.
Now on to the cooking discussion. I found this recipe a while back while hunting for soup recipes. I was doing so because I have repeatedly decided to start making more soup. I figure if I make a big pot of soup every Sunday, it can be dinner during the week so I don't have to spend so much time cooking every time I want to eat in (as opposed to out at my parents' house.) Because I wasn't really sure how much the recipe yields, I decided to double it to be sure I would have enough for dinner this week AND shaloch manos. Most of the work was, of course, washing, peeling and cutting up veggies, but the rest was just waiting. I have to say that this soup is worth, not just the work and the wait, but also the price. The total for all of the groceries I bought for this soup came to about $30 and I have probably close to 20 servings. It's yummy (though it needed a little salt) and very filling. Find the recipe here: Gourmet Kosher Cooking.com
Note: I left out the chick peas, because I'm not crazy about chickpeas. If you like them, though, feel free to throw them in. Also, bear in mind that the 20-ish servings mentioned above is after doubling the recipe. I imagine the original recipe would make closer to 10.
Also--this is what's left over for us during the week: