It’s tough being creative year after year with holiday cooking. Every year I try to draw inspiration from the season and the holiday customs. And just when I come up with a fresh new idea, I realize I already did that, 5 years ago.
My personal custom on Rosh Hashanah is to make a simanim-inspired menu. The goal is to get the whole mind-body-soul-food connection thing to click in my stomach and then in my brain. Sure, there are loads of simanim to work with – but the challenge is to use them in unexpected ways. (And don’t tell me to do apple pie and a honey cake. I’ve gotta do those anyway, or hubby will pout.) I know y’all want a little something special. Is that true? Tell me now – so I can stop torturing myself if I don’t need to.
Anyhoo, here goes my creative use of all those farm fresh apples this Rosh Hashanah: Apple and Parsnip Soup.
Don’t know why I didn’t think of this before. This one has no added sugar, with just a hint of sweetness from the apples. It’s similar in flavor and texture to a deliciously thick, savory, earthy, root vegetable soup. You can use vegetable broth in place of chicken broth if you want to make it pareve; and you can thin it out to a consistency of your liking by adding more broth and blending it longer. Finish it off with a drizzle of honey or olive oil and garnish with a few thin raw Granny Smith apple slices for a fresh, crisp, crunch.
What’s your creative idea for a simanim-inspired soup recipe? Try to work with these popular simanim: leeks, gourds, spinach, apples, honey, beets, dates, carrots, pomegranates. You get extra points if you use thepiece de resistance -- a fish or lamb’s head!