Longtime readers are aware of my deep-held belief that the waning hours of a fast day should be spent blogging about food.
Hence, the following:
Here in TRLEOOB*, we like to break our fasts with soup.
This explains why several of the Shiputzim kids whiled away the afternoon preparing potato soup, and you’re all invited to come partake this evening. (It looks and smells delicious!)
But in the meantime, here’s another soup recipe, which I made for the first time for Shavuot:
Adapted from my friend K.’s recipe, this soup even proved to be a hit with a certain so-called “anonymous” Our Shiputzim reader, who normally tries to stay far, far away from zucchini in any shape or form…
- 6-8 onions
- Olive oil
- ¾ kilo zucchini – diced
- 2 medium potatoes – peeled and diced
- 3 small cucumbers – diced (yes, cucumbers!)
- 2 heaping TBSP soup powder (we like onion soup powder)
- Water (or use vegetable stock instead of the soup powder and the water)
- Croutons for garnish
Sauté the onions in the olive oil until golden brown. Add the zucchini, and cook until they start to change color. Add the potatoes and mix through. Add the soup powder, and cover with water. Bring to a boil. Cover the pot and then let it simmer for about 30-40 minutes.
Add the cucumbers, and let it cook for another 10 minutes. Season to taste with salt and pepper.
Use a blender stick to puree. For a thinner consistency, add more water if necessary.
Garnish with croutons, and serve either hot, room temperature, or chilled.
כל המתאבל על ירושלים זוכה ורואה בשמחתה
*TRLEOOB=the real life equivalent of our blog