Everyone has their favourite soup when the fall weather turns into winter. Mine is potato soup. I don\u2019t remember who made this for me, whether it was my grandmother or my mother, or when or how it became my favourite. In sharing these recipes with readers, I hope to share some of the warmth and comfort they have given me over the years.<\/p>\n
The first mention of potatoes in the Americas seems to be in the journals of Magellan and Columbus, where they are called \u201cbatatas.\u201d They were brought to southern and central America when Pizarro conquered Peru, and spread via Spanish forts and ships.<\/p>\n
In Ireland, the potato was introduced in 1565, and it quickly became the main element of the Irish diet \u2013 to the extent that, when the Irish potato crop failed in 1847, one-and-a-half million Irish died, with another million emigrating, mostly to America.<\/p>\n
The potato also helped feed the starving masses of Europe when famine struck in 1770. The French leader Parmentier set up potato soup kitchens to feed people and, to this day, potato soup bears his name in the French language. Here are some recipes from my files.<\/p>\n
POTAGE FERMI\u00c8RE (FARMERS SOUP) 1 small finely chopped onion CREAMY POTATO SOUP 3 tbsp oil POTATO CUCUMBER SOUP 6 peeled, quartered potatoes Sybil Kaplan<\/strong> is a journalist, author, compiler\/editor of nine kosher cookbooks and a food writer for North American Jewish publications, who lives in Jerusalem where she leads weekly walks of the Jewish food market, Machaneh Yehudah, in English.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" Everyone has their favourite soup when the fall weather turns into winter. Mine is potato soup. I don\u2019t remember who made this for me, whether it was my grandmother or my mother, or when or how it became my favourite. In sharing these recipes with readers, I hope to share some of the warmth and […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[3584,8547,5516],"class_list":["post-31060","post","type-post","status-publish","format-standard","hentry","category-life","tag-cooking","tag-potato-soup","tag-winter"],"blocksy_meta":{"styles_descriptor":{"styles":{"desktop":"","tablet":"","mobile":""},"google_fonts":[],"version":8}},"_links":{"self":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/posts\/31060","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/comments?post=31060"}],"version-history":[{"count":0,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/posts\/31060\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/media?parent=31060"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/categories?post=31060"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/tags?post=31060"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/strong>makes three to four servings<\/em><\/p>\n
\n<\/strong>1 1\/2 tsp butter or margarine
\n<\/strong>1 diced potato
\n<\/strong>3 cups water
\n<\/strong>3 tsp pareve chicken powder
\n<\/strong>1 sliced leek
\n<\/strong>1\/4 tsp dry tarragon
\n<\/strong>salt and pepper to taste
\n<\/strong>3 tbsp non dairy creamer or milk
\n<\/strong>1 1\/2 tsp finely chopped parsley
\n<\/strong>grated Parmesan cheese<\/strong><\/p>\n\n
\n<\/strong>This recipe comes from <\/em>The Kosher Palette (Joseph Kushner Hebrew Academy), edited by Susie Fishbein and Sandra Blank. It makes 24 servings.<\/em><\/p>\n
\n<\/strong>8 peeled, cubed potatoes
\n<\/strong>6 peeled, thinly sliced carrots
\n<\/strong>3 tbsp flour
\n<\/strong>1 tsp salt
\n<\/strong>1 tsp paprika
\n<\/strong>8 cups water
\n<\/strong>1 cup non-dairy creamer
\n<\/strong>1 peeled onion
\n<\/strong>2 ribs sliced celery
\n<\/strong>2-3 bay leaves
\n<\/strong>finely chopped parsley<\/strong><\/p>\n\n
\n<\/strong>This recipe is adapted from a magazine but I don\u2019t know which one or when. Its origins are Polish, Russian or Ukrainian. It makes nine servings.<\/em><\/p>\n
\n<\/strong>2 cups water
\n<\/strong>1 1\/2 tsp chicken soup powder
\n<\/strong>1 tbsp minced onion
\n<\/strong>2 tsp salt
\n<\/strong>1\/8 tsp pepper
\n<\/strong>2 cups pareve creamer or milk
\n<\/strong>2 1\/2 cups peeled cucumbers
\n<\/strong>1 tsp dill weed<\/strong><\/p>\n\n