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Topic: Lokshen soup

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	Chicken and Chicken Soup
		Chicken soup is a soup made by boiling chicken parts or bones in water, with various vegetables and flavorings.
		Lokshen soup is a chicken soup made primarily from chicken and noodles - usually egg vermicelli.
		While any soup in which chicken has been boiled or with a chicken stock base is, strictly speaking, a chicken soup, the term Chicken Soup, unless qualified, implies that the soup is served as a thin broth with pieces of meat, vegetables or noodles.
	www.jewishrecipes.org /jewish-foods/kosher-chicken-and-soup.html (1890 words)

	Chicken soup - Wikipedia, the free encyclopedia
		Chicken soup is a soup made by boiling chicken parts or bones in water, with various vegetables and flavorings.
		The classic chicken soup consists of a clear broth, often served with small pieces of chicken or vegetables, or with noodles or dumplings, or grains such as rice and barley.
		The soup is often associated with European Jewish cuisine, in which chicken soup is the basis for several traditional holiday courses, such as chicken soup with matzah balls for Passover.
	en.wikipedia.org /wiki/Chicken_soup (1523 words)

	Jewish Cuisine -- Kosher Cooking
		The soup into which "kneidlach" (= "knoedel," dumplings) are put, is the dish used most often on Saturdays, holidays, and other special occasions, particularly at Passover, when it corresponds to the "ma““ah kloes" of western Europe.
		There are, however, a number of soups in the preparation of which neither meat nor even fat is used.
		There are a number of sour soups, called borshtsh, the most popular of which is the "kraut," or cabbage, borshtsh, which is made by cooking together cabbage, meat, bones, onions, raisins, sour salts, sugar, and sometimes tomatoes.
	www.edinformatics.com /culinaryarts/food_encyclopedia/jewish_cuisine.htm (6713 words)

	Lokshen soup - Wikipedia, the free encyclopedia
		Lokshen soup is a chicken soup made primarily from chicken and noodles - usually egg vermicelli.
		When made by observant Jews, is is made using Kosher chicken to ovserve the rules of kashrut.
		Variations can include peices of whole chicken in the soup, serving the soup as a chicken and vegetable broth, and the inclusion of knaydlach (matzah balls).
	en.wikipedia.org /wiki/Lokshen_soup (101 words)

	Grassroots Veganism with Jo Stepaniak
		Equally important is that the recipes have wide appeal and familiarity, dishes like Hummus, in five different versions, and Mushroom and Barley Soup, Lokshen Kugel, and Goulash.
		Jo Stepaniak didn't overlook a thing and stayed true to her deli food focus.
		Everything from pickled and marinated vegetables, to cold and hot soups, cold salads, grain and bean salads, hot entree dishes, dressings and spreads is included and merely awaits the cook's approach.
	www.vegsource.com /jo/books/deli_review.htm (819 words)

	Chicken soup: good for the pre-fast meal (September 06, 2002) (Site not responding. Last check: 2007-11-01)
		Chicken soup is not only healthful but contributes to a smooth fast because it is satisfying, nourishing and light.
		Soup is ready when broth yellows and chicken falls off bones.
		Ed note: When making chicken soup, some people prefer to discard some of the vegetables that have cooked with the stock, adding fresh ones when the stock is reheated.
	www.jewishsf.com /bk020906/us39.shtml (1091 words)

	Cold comfort - theage.com.au
		By chicken soup, I'm not referring to the many and varied soups around that can be made from a base of chicken stock, such as pumpkin, or potato and leek, or minestrone.
		Chicken soup, real chicken soup, is made - as they told me in no uncertain terms at Scheherezade restaurant in St Kilda when I rang to inquire - from chicken.
		In whichever form it's taken, chicken soup is believed to create a perfect balance in the body, and on this point at least, Eastern and Western cultures seem to agree.
	www.theage.com.au /articles/2002/06/11/1022982838019.html (1025 words)

	The Laws Of Cooking On Shabbos: The Practical Applications Of Bishul
		A ladle being used to serve soup should preferably be kept in the pot between servings.
		Soup nuts that are deep-fried may be added to a Keli Sheni (or even a Keli Rishon removed from the fire).
		Lokshen made specially kosher for Pesach by frying eggs in a little oil and then shredding may not be placed in a Keli Sheni (on a Yom Tov that falls on Shabbos) as this would be considered Bishul after Afiyah.
	www.sichosinenglish.org /books/the-laws-of-cooking-on-shabbos/06.htm (3191 words)

	The Jewish Journal Of Greater Los Angeles
		Since the chicken soup recipe below is Ashkenazic style, it compliments pickled beets and cucumber salad, dishes typical of Central and Eastern Europe.
		When you prepare soup from stock rather than water, the broth is deeper and more decadent, too.
		When making chicken soup, search your refrigerator for lettuce or other fresh vegetables that are past their prime.
	www.jewishjournal.com /home/print.php?id=9230 (1488 words)

	Chicken soup: a history of nutritious and therapeutic chicken soup
		Today, chicken soup is still served as part of a Shabbat meal in most Jewish homes, at festivals and weddings and as a general cold weather pick-me-up.
		Accompaniments can include cooked lokshen (vermicelli or egg noodles), kreplach (three-cornered Jewish ravioli” filled with onion and minced beef or chicken), ravioli or knaidlech at Passover (matzoh balls) or even an egg-glazed puff pastry crust baked onto individual bowls of soup in a hot oven for 15 minutes or until the pastry is golden brown.
		Beyond being rich in protein and vegetables, it’s widely believed that chicken soup acts as a placebo because it is generally prepared as a type of comfort food that warms one’s insides.
	www.ivillage.co.uk /print/0,9688,168151,00.html (980 words)

	Aish.com
		Chicken soup arrived first in the poor communities of Russia where for centuries chicken was the only affordable meat.
		The soup was most often served with lokshen (noodles), knailech (Jewish ravioli) or knaidlech (matzah balls).
		Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips as well as a few pieces of chicken.
	www.aish.com /Avantgo/articles/family/cooking/Chicken_Soup_Deluxe.asp (940 words)

	eG Forums -> Matzoh Ball Soup
		I have had matzoh ball soup that had no noodles, no veggies, nothing of any sort except a pool of insipid flavored yellow water and a glop of matzoh in the bowl, to the sort of divinely inspired concoction that you only hear described deep in the bowels of eGullet.
		There is matzoh ball soup with rotini noodles and vegetarian matzoh ball soup.
		The shallower the bowl, the shallower the soup, the smaller the matzoh ball must be in order to preserve this order of nature.
	forums.egullet.org /index.php?showtopic=41009 (2927 words)

	iqexpand.com (Site not responding. Last check: 2007-11-01)
		It is a common practise in southwestern Sweden to spit three times at the "ring" of the pot, throwing the soup away if you miss.
		Herring soup is also a traditional soup and in Germany, North Sea herring is pickled to make Matjes, or soused...
		Herring soup Hokkien mee J Jenny Lind Soup K Kimchi jjigae Kuyteav L Laksa Le Tourin Lentil soup Lokshen soup Lung fung soup Lyutika M Magiritsa Mee siam Menudo (soup) Minestrone Miso soup Mock turtle soup Mulligatawny O...
	herring_soup.iqexpand.com (460 words)

	Thoughts While Walking the Dog - GantsehMegillah.com (Site not responding. Last check: 2007-11-01)
		I tried to conjure up a picture of my tiny mama creating her famous lokshen kugel and all I saw was a small, aproned figure tossing noodles and dairy products together like a circus juggler.
		I was the one in my family whose motto has always been, “If you don’t cry for seconds, why bother with the first?” I recalled all the sensational tastes my mama packed into that magic pudding and I knew exactly what to do.
		I dotted the whole thing with too much butter while she strained her soup and got out all the dead veggies and two battered bay leaves.
	www.pass.to /tgmegillah/lynnruth.asp?index=28 (1211 words)

	Weekly Hilchos Shabbos Series
		Soup nuts, unlike bread are fried, which is equivalent to cooking.
		Since the halacha is that ein bishul achar bishul – once a food has been cooked it is permitted to place it again in a k’li rishon (that is off the fire), one may add soup nuts to one’s soup.
		One may also put cooked lokshen into a pot of boiling soup (that is off the fire).
	www.shemayisrael.co.il /parsha/ostroff/archives/shabbos7.htm (951 words)

	home (Site not responding. Last check: 2007-11-01)
		In a cheesecloth bundle or sachet bag combine the bay leaves, parsley stems, peppercorns and herbs de Provence.
		While the soup bouillon is simmering, cut the vegetable garnishes.
		In each soup plate place a small portion of the pulled chicken meat and Egg Lokshen.
	www.jewishtvnetwork.com /recipe/recipe_j&f311poullet.htm (444 words)

	Defeat Diabetes: Jews To Fight Flab
		Since the dawn of time Jews have been obsessed with food — Adam sacrificed paradise for a munch on an apple, Esau sold his birthright for a bowl of soup, and Abraham was famed for his hospitable feasts.
		Little wonder that Semitic stomachs are always bursting at the seams from extra portions of grandma’s chicken soup or lokshen pudding.
		But now, thanks to a discovery by a Jewish scientist, fighting the flab could become a thing of the past.
	www.defeatdiabetes.org /Articles/hormone030611.htm (355 words)

	Young Israel of Brookline Member Recipes
		Cook for a few minutes until the soup is thick.
		Add cream style corn and enough milk so that the soup is within one inch of the top of the pot and stir.
		In a soup pot, melt margarine or sad oil.
	www.yibrookline.org /recipes.html (1895 words)

	The Laws Of Cooking On Shabbos: Bishul Achar Bishul Cooking After Cooking
		For example, if one wished to place cold lokshen into hot soup in a Keli Rishon that has been removed from the fire, one must be sure that the lokshen is dry to the touch.
		However, one may definitely either: a) place the lokshen into hot soup inside a Keli Sheni; or b) place the lokshen in a bowl and pour hot soup into the bowl using a ladle that has ladled the soup out of a Keli Rishon, even if the lokshen was wet to the touch.
		One may not add fat to a soup, even if it is a Keli Shlishi and even if it is not Yad Soledes since the melted fat will be noticeable in the soup.
	www.sichosinenglish.org /books/the-laws-of-cooking-on-shabbos/05.htm (1487 words)

	Thoughts While Walking the Dog - GantsehMegillah.com (Site not responding. Last check: 2007-11-01)
		This time I was determined to have enough food to stuff everyone until they exploded.
		Nina and I had a date to create this super vegetable soup today, and I wanted to serve something sweet but not too sweet, to go with it.
		A lokshen kugel is a group of noodles
	www.pass.to /tgmegillah/zoomlynnruth.asp?id=29 (1083 words)

	Holiday Gifts that Keep on Giving (Site not responding. Last check: 2007-11-01)
		And after you've tried all the heavy-hitting recipes in the book, you can flip to the "Fast" section--a chapter on what to cook after you've overindulged.
		Their monthly soup selections will be packed as soon as you create the order: six special soups for each month.
		These freeze-dried selections are easy to prepare and hold more flavor and nutrients than many prepared soups.
	www.prevention.com /article/0,5778,s1-1-72-128-1229-1-P,00.html (557 words)

	David A. Spencer - The Old Raineians' Association: Sidney Bloom
		Be it the Marx Brothers or Princess Margaret, Frank Sinatra or Barbra Streisand, the boast of the proprietor, Sidney Bloom, was that no one ever went away hungry.
		The establishment was equally well known for its cast of manic and long-serving waiters, who often featured in the "Waiter, waiter, there's a fly in my soup" - "Be quiet or they'll all want one" type of joke.
		One of the best known (jokes, not waiters) was the story of the Chinese waiter congratulated by a diner on his excellent Yiddish.
	www.davidaspencer.com /oldraineians/inthenews7220030619.html (759 words)

	GEBROKS-FREE LOKSHEN
		LEMON SAUCE: Slowly stir enough soup into the potato starch to form a paste.
		Add the rest of the soup; bring to a boil, stirring constantly.
		Combine potato starch with the water; gradually stir in chicken soup.
	www.geocities.com /Heartland/Hills/1330/pesachrecipes.html (2430 words)

	Judaism 101: Jewish Cooking
		A friend of mine describes the two types as "floaters and sinkers." Matzah ball soup is commonly served at the Passover seder, but is also eaten all year round.
		Below is my recipe for matzah ball soup.
		Kugel made with noodles is called lokshen kugel.
	www.jewfaq.org /food.htm (2438 words)

	AOH Food - Around the World :: Jewish
		Ashkenazic chicken soup and matzo balls with fresh dill
		Ashkenazic chicken soup & matzo balls with fresh dill
		Baked noodles with raisins and nuts (lokshen kugel)
	artofhacking.com /aohfood/category/0205-JEWISH.HTM (116 words)

	Julia Simon's recipe collection
		Milchsuppe mit Mehlklütjes (Milk Soup with Flour Dumplings) (Km) (V) Glühweinbraten (Beef with Mulled Wine) (A) (Kf*)
		Purple Eggs (K+) (V) Lokshen Kugel mit Eppel (Noodle and Apple Casserole) (A) (K+) (V)
		Milchsuppe mit Mehlklütjes (Milk Soup with Flour Dumplings) (Km) (V) Basic Tomato Soup (A) (V) (K*)
	www.lingsoft.fi /~simon/mampf (811 words)

	NYPL, Dorot Jewish Division, Freidus
		No one had ever heard him discuss any controversial matter.
		For all Freidus knew and cared nothing existed in the universe except Judaica, bibliography, lokshen soup which he liked, and newspaper clippings about excavations in Palestine and Mesopotamia.
		Once, when he was asked whether he was a Zionist or a Socialist, he smiled his cryptic smile and answered: "I am a librarian."
	www.nypl.org /research/chss/jws/freidus.html (2689 words)

	Amazon.com: Yiddish Cuisine: A Gourmet's Approach to Jewish Cooking: Books: Robert Sternberg (Site not responding. Last check: 2007-11-01)
		Let me put it this way; there are 22 noodle-kugel-lokshen recipes and 7, count them, 7 recipes for chicken soup in this definitive book of classic Ash-kenazic Jewish cuisine.
		Beet borsht eaters were mainly in the Ukraine, fruit soup eaters were in Litteh.
		Every recipe I've tried has been delicious (try the golden carrot soup -- you'll be hooked!).
	www.amazon.com /exec/obidos/tg/detail/-/1568217099?v=glance (863 words)

	Mother and Daughter Jewish Cooking
		Their selection of soups reflects the range and creativity of the book's offerings.
		Pasta offerings span the gamut from such traditional favorites as Grandma's Lokshen Kugel (here made without the traditional chicken crackling to spare the concentrated dose of saturated fat) and Auntie Mary's Savory Noodles to such contemporary renditions as Noodles in Sesame Sauce, Hong Kong Style and Bow Tie Pasta with Mascarpone and Walnuts.
		Mother and Daughter Jewish Cooking's main course offerings include such fish dishes as Normandy-Style Fish with Cider and Apples, British-Style Chopped Fried Fish (a favorite Anglo-Jewish way of cooking gefilte fish mix), and a Fisherman's Casserole that features fish fillets and winter vegetables poached in a light cream sauce.
	www.globalgourmet.com /food/special/2000/jewish_cooking (686 words)

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