Advertisement
Soups and Garnishes
Appears in
By Jayne Cohen
Published 2000
A meal with no soup is no meal.
—Babylonian Talmud: Berakot 44
From the savory red pottage of lentils for which Esau exchanged his birthright to the golden chicken nectar touted as magical elixir ever since the time of Maimonides, Jewish soups have always been highly treasured. Tucking into a brimming bowlful, you are at once deeply nourished and nurtured.
And perhaps even better than the soups are their enticing accompaniments, especially knaidlach (dumplings) and kreplach (stuffed pasta pockets), both of which provide superb canvases for inspired flavor designs.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
In this section
Advertisement
Advertisement
The licensor does not allow printing of this title