Shabbat Shalom: Recipes and Menus for the Sabbath
An updated take on traditional Jewish foods
BY: Susan R. Friedland
Used by permission from "Shabbat Shalom: Recipes and Menus for the Sabbath," by Susan R. Friedland,Little, Brown, & Co
The Sabbath stands at the center of Jewish life, its ceremonies inspiring both an affirmation of a family's faith and a renewal of its own common ties. Partaking of the Friday night meal and the two others commanded for Shabbat has always been honored as a mitzvah, a joyous observance drawing upon a rich heritage of Jewish food and celebration.
This hearty winter soup is a wonderful start to a special meal. Its creamy white color is another appropriate welcome for "the Bride," as some refer to Shabbat.
1/4 cup pearl barley
2 cups sliced onion
2 tablespoons olive oil
1 large celery root, peeled and diced (about 5 cups)
5 cups chicken stock or vegetable broth
Freshly ground black pepper
Celery root or knob celery or celeriac is a delicious vegetable full of flavor. To cope with this gnarled root, slice off the leaves with a sharp knife. Peel the root with a vegetable peeler, using the knife for irregular knobs. Slice and dice with a large chef's knife.
1. Stir the barley into 3 cups of water in a heavy saucepan. Add 1/2 teaspoon of salt. Bring the water to boiling, reduce the heat, and simmer for about 45 minutes, until the barley is tender. Drain, and discard any remaining liquid.
2. Sauté the onion in the olive oil over moderate heat. Add the celery root and sauté for 5 minutes. Add the stock, salt and pepper. Bring the soup to boiling, reduce the heat and simmer until the celery root is tender, 20 to 30 minutes.
3. Puree the soup in a blender or processor. Return the soup to the saucepan, add the barley, stir well and heat.
AHEAD OF TIME NOTE: The soup will thicken as it stands; thin with water or additional chicken stock.