Well, it is indeed winter here in the Holy Land. The warming lights of Hannukah have passed us by, and the days are still feeling short. Temperatures in the Tel Aviv area usually fall between 10C and 22C (50F-72F), while folks in the Jerusalem area suffer a bit more with temperatures getting as low as 0C (32F). Perhaps this seems laughable to folks in colder regions of North America, but keep in mind that our homes are not equipped for the cold, with most everyone depending on space heaters or dual heating/cooling air conditioner units. Luckily, Israelis are a warm and open people and are perfectly comfortable snuggling up with one another during these cold months. We all get by.
Yet winter is a time of growth and renewal in Israel. Winter satiates the earth’s thirst with its rains, and with that comes a blanket of green that envelops the land. As it has for thousands of years, the land continues to feed and nourish its inhabitants despite the temperature shifts. Fall and early winter offerings, fruits like guavas and persimmons, and nuts like walnuts and pecans, are nearing the end of their time, while the citrus trees continue to bless the land with their beauty and their tasty fruits. A quick drive through any residential area will reveal a multitude of lemon, orange, clementine, pomello, kumquat, and limequat (a key-lime and kumquat hybrid) trees, lovely and heavy with fruit. Meanwhile, closer to the earth grow the brassicas, one of nature’s nutritional monarchs, packed full of fiber and anti-cancer compounds. Broccoli, turnips, cauliflower, cabbage, kohlrabi, kale, and mustards all fit into this category and thrive during Israel’s colder, wetter months. Not to be forgotten, spinach, beets, carrots, and peas are also flourishing these days.
In the Northeast, as winter creeps upon us and the weather seems to only get colder and brisker, one food seems to continually pop into my appetite: soup. As a self-proclaimed soup aficionado, I frequently find myself preparing new soup recipes, testing them out at Shabbat meals. Since my lentil soup proved a pre-fast hit on Yom Kippur, I’ve been searching for the perfect winter soup to serve to my Shabbat meal guests. Perhaps most strikingly, chicken soup will be absent from my winter soup repertoire. I inherited my mother’s excellent knack for making chicken soup, always adding the most important ingredient of love, but this skill is all for naught since I began eating vegetarian this past summer. Sure, I can make vegetarian chicken soup, but I’d rather take advantage of the wonderful, seasonal offerings to make a winter soup.
One of the many wonderful things I learned last year had nothing to do with my studies in school, and more to do with cooking. I learned that soup, much like any other dish, didn’t need a recipe to turn out delicious. I had to trust my instincts, and my taste buds, to prepare creative meals. I loved the idea of cooking without recipes, as I have always been one to throw away instruction manuals and directions, and through a joint effort, my roommate and I began an almost weekly tradition of soup and homemade artisan bread. Our soups nursed us through our winter midterms, and a great pot of soup would last us a week, meaning less time we had to spend preparing meals as we got increasingly busy. Below are a few guidelines that will help you to prepare the perfect seasonal soup, leaving plenty of flexibility to make the soup uniquely yours.
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