There’s nothing like having a friend offer you a mug of hot soup on a chilly fall day and so the thrill of receiving an updated version of a cookbook featuring that comforting food prompted me to contact Pam Reiss of Winnipeg.
It was a timely reminder that as the weather gets colder, there are few meals as soothing as a big bowl of soup.
“Soup: A Kosher Collection” (Whitecap Books, $24.95, softcover) is the type of book every kitchen should have because the recipes are simple, straightforward, economical and nutritious.
“There are a few recipes that are perhaps more complicated, but I wanted my readers not to feel intimidated,” Reiss says. “I tried to give them easy-to-substitute things so if they don’t like one thing they can try another.”
While growing up she was involved with food since her family’s business included a kosher catering company and specialty food store.
Reiss, 37, earned a degree in hotel and restaurant management from the University of Minnesota. She then returned to Winnipeg and joined the family business.
As she practises kosher, many of the recipes adhere to those strict Jewish biblical laws. To keep kosher pertains not only to the type of food that may be eaten, but also the kinds of food that can be combined at one meal.
For example, meat and dairy products may not be mixed. In order to meet kosher standards and receive the kosher seal, food must be prepared under a rabbi’s supervision.
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In addition to the kinds of animals considered kosher (rabbits and pigs are among the non-kosher group), the laws also decree that animals be fed organically grown food and killed in the most humane manner possible.
Reiss offers 150 kosher recipes, many of which are vegetarian or contain cheese, vegetables, fruit, fish, chicken, duck and beef.
“However, cheese is an issue because some of it contains rennet and that isn’t kosher,” she notes.
During tough economic times and with food prices rising in Canada, this book is a good resource, Reiss points out.
“You can do a lot with vegetables and beans,” she says. “See what you can get for a good price and make some soup out of it.”
Here is a great way to dress up homemade chicken stock when you want something a little different. When Reiss has stock left over, she freezes it. Later she thaws and heats it, then tosses in some fresh herbs and egg noodles for a new take on this old, but great standard.
Chicken Soup with Fresh Herbs
125 g (1/4 lb) egg noodles
1.5 l (6 cups) chicken stock
30 ml (2 tbsp) fresh parsley, chopped fine
30 ml (2 tbsp) fresh dill, chopped fine
30 ml (2 tbsp) fresh chives, chopped fine
Cook noodles according to package directions. Drain.
Meanwhile, bring chicken stock to a boil over high heat. Add herbs and let simmer for 1 minute.
Add cooked and drained egg noodles and serve.
Makes 6 servings.
Nutrition information per serving: 111 calories; 2 g fat; 8 g protein; 14 g carbohydrate; 1 g fibre; 18 mg cholesterol; 768 mg sodium.
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