Cold Soup: June Kosher Connection Challenge

The Inspiration: A Kosher Connection Monthly Challenge

This month’s Challenge is to make a cold soup.  It would have been so simple to make a traditionally cold soup, such as a fruit soup or a form of a gazpacho. I decided I wanted to do something a little bit different. I wanted to take a soup that is traditionally served hot and re-work it slightly so it would be delicious cold.

The Innovation: Cold Minestrone Soup with Homemade Pasta

I figured if I added more vegetables and pasta, less beans, and let it simmer for a longer period of time, I’d get a lighter soup with a rich broth and softer beans. By cutting the vegetables in smaller pieces, they don’t become as hard when eaten cold. By using different types of vegetables, I got a soup that was filling but not heavy – perfect hot or cold, winter or summer.

My interpretation:

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Recipe for Pasta:

10  oz all purpose flour plus extra for dusting

3 extra large eggs

Generous pinch of salt

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In a clean, dry bowl, dump the flour and salt in the middle of the bowl. Using your knuckles, make a ‘nest’ in the middle of the pile and add your eggs. Fold the flour in from the outside in, til you have a pebbly-type dough that just stays together. Turn out onto floured counter and knead, using the heel of your palm to flatten, turning the dough over onto itself until it is a bit sticky and smooth. Wrap in Saran Wrap and refrigerate for at least one hour.

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After the dough has rested, unwrap and cut into 4 pieces – re-wrap the other pieces until you are ready to work with them. Flour your dough, work surface, and rolling pin lightly. Roll in one direction at a time, turning the dough and rolling, until it is as flat as you can possibly make it. Trim into a large square for equal size and shaped pieces – reserve scraps for another batch. Cut into thin strips, separating as you go, and leave out to dry on a sheet tray – you will need these later. Repeat this procedure with the remaining dough, or save for another application.

Recipe for Soup

3 C dried beans, soaked for at least 4-6 hours

Handful of peeled garlic cloves, minced fine

Large handful of fresh parsley leaves, minced fine

Handful of fresh sage leaves, minced fine

1 heaping tablespoon of pesto (or small handful of fresh basil leaves and an extra garlic clove)

1 leek, cleaned and chopped as fine as possible

3 large carrots, cut into half-moons

2 parsnips, cut into half-moons

Half-bunch of celery ( I prefer the inside, with the leaves, just cut the very tops and the bottoms) finely chopped

1 large green zucchini, peeled and chopped

1 package white button mushrooms, thinly sliced

4 whole, peeled tomatoes and 1/2 C extra of juice ( I used canned, be sure to crush tomatoes before adding)

10 oz dry white wine

1 generous splash lemon juice

Olive oil for sauteing

Salt and pepper to taste

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In a large stock pot ( I used my 10Qt and it was more than half-way full) add a bit of olive oil and heat. Saute the garlic, fresh herbs, and leeks for a few moments. Then add all the remaining vegetables except the tomatoes, as well as the wine and pesto. Let vegetables sweat til they start to soften (keep covered) for about 15 mins on mid to low flame. Add tomatoes and beans, let all combine for about 10 mins, then add salt, pepper and lemon juice (these are to taste). Cook for at least 2 hours at a steady simmer, checking periodically and giving a quick stir. About 5 mins before beans are done, add pasta ( as much or as little as you like – I made the above recipe, cut it into quarters, and only added one to my soup mixture). Cooking is done when pasta is cooked (it will be a bit more chewy and different tasting than dried pasta), and the beans are very tender.

Using the bain-marie (water-bath) method, take a pot that will hold your stock pot and fill with ice and ice water half way. Put your stock pot inside, and stir soup rapidly for several minutes to stop the cooking process. Leave cool in bain-marie til water is no longer cold, and leave cool until it is safe enough to refrigerate. Chill completely before serving.

 

 

Comments

  1. The homemade pasta is such a great addition! I’ve never heard of cold minestrone soup. Will have to try it out soon!

  2. Sina @ the kosher spoon says:

    I can’t imagine a cold minestrone! It’s the ultimate winter comfort food! I’m so intrigued, I need to try it.

  3. I love that you made your own pasta!! Mixed with minestrone soup, you know this is a winner for me!

  4. this dish intrigues me. love the homemade pasta, too!

  5. I could never have imagined cold minestrone and, like Sina, I find this really intriguing. I eat cold spaghetti and cold pizza, so why not!?

  6. Never thought of a cold minestrone! def interested.

  7. Thejewishhostess says:

    So much work goes into this soup but it looks well worth it!!!

    • sarahklinkowitz says:

      It really does take a lot of work, but it makes a bunch and keeps extremely well in the fridge. It’s one of those recipes that tastes just as delicious (if not better!) the next day.

  8. Cold minestrone with home made pasta. Very interesting…

  9. I am obsessed with this recipe!!! Especially the homemade pasta that I know you’ve been working so hard to perfect. I would eat this soup hot or cold.

  10. I love that you made the pasta from scratch.

  11. You made your own pasta! You are such a champ!

  12. I agree, this seems like it should be hot, I am so intrigued, would be nice to have for Shabbat day.

  13. Like all the other commentors I am super intrigued by the idea of a cold minestrone soup. Who would have thought?

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