Soups

Soup was an everyday affair in the traditional Sephardic kitchen. But because cooks usually relied on leftovers to fill the soup pot, recipes were rarely recorded. Therefore, I have been unable to put together a large repertoire of recipes for this chapter. Most Sephardic soups are simple stocks enriched with rice or matzah, embellished with small balls of beef or chicken, or thickened with cheese or with egg and lemon. Stocks are often based on vegetables or a vegetable purée, and lentils and chickpeas are sometimes added. Skordozoumi, a garlic broth garnished with croutons and thickened with yogurt and cheese, is a good example of a typical soup.