Roasted Asparagus Leek Soup: Release Yourself & Enjoy

Are you a creature of habit, craving the consistency of "the known."  Routines can bring comfort and security, especially amidst the curve balls hurled at us which are beyond our control.  Routines can bring great benefits.  Often they allow for great depth.  When we work on a long-term project - professionally or recreationally - we can move at a healthy pace, build on our successes, learn to conquer the hurdles, network with others and more.  At the same time, we risk stagnation.  We may become tired, bored, skeptical, and uninspired.  Taking time off is key to our ability to maintain our drive.  Time off provides the opportunity to recharge our batteries, reflect, and appreciate what we have (as opposed to what we pursue).  Jewish belief reflect this lesson in the gift of our weekly Shabbat, and featured strongly in the idea of a "shmita" (sabbatical year) in Parshat Behar.

At the start of the parsha we read:

דַּבֵּר אֶל בְּנֵי יִשְׂרָאֵל וְאָמַרְתָּ אֲלֵהֶם כִּי תָבֹאוּ אֶל הָאָרֶץ אֲשֶׁר אֲנִי נֹתֵן לָכֶם וְשָׁבְתָה הָאָרֶץ שַׁבָּת לַי־הֹוָ־ה:

Speak to the children of Israel and you shall say to them: When you come to the land that I am giving you, the land shall rest a Sabbath to the Lord. (Behar, 25:2)

Initially the commandment seems to indicate that the purpose of this rest is for the land - "sheevta ha'aretz Shabbat" (the land will rest a Shabbat).  By allowing the land to rest, literally, we give it an opportunity to grow more fertile.  Rashi, however, places the emphasis of this commandment on the final words - "Shabbat li-hashem" (Shabbat to the Lord).  The rest first and foremost for God, more so than for the land, as it is God who tends to the land.

This alone is a nice idea, but distinguished further by God's declaration that the enjoyment of produce yielded during the sabbatical year stretch far beyond the owner to anyone who lives or works for him.  It is all up for grabs during this year off.  During the sabbatical year we are reminded of our responsibility to ensure that all people can benefit from what the world has to offer.   

The Hebrew word for this concept - "shmita" - is often translated into English as "sabbatical year."  But this translation fails to capture the meaning reflected in the literal translation - "release."  In gifting the Israelites with shmita, God gave them the opportunity to step back from their work.  God is released from agricultural responsibilities, the land can release its produce in a natural course, land owners are released from their managerial responsibilities, and all people are released from the lines that typically divide.  Shmita is about giving up control and taking a step back to acknowlege forces bigger, or simply "other," than you.  Herein lies a golden opportunity.  To release yourself from work, routine, and hierarchy is an opportunity to do more than take a break.  Today, shmita teaches, that all of our hard work must not be solely for the sake of ourselves.  We need to take a break, relax, keep perspective, and extend ourselves to others.

My Arch Nemesis Turns BF (Best Friend)

Growing up they seemed to taunt me endlessly.  They stood, tall, strong, and relentlessly firm.  I was a meek kid who hardly stood a chance during our face-offs.  When they showed up at meal time my mood - and stomach - flipped.  I pleaded endlessly with my parents for permission to turn and run the other way.  My cries were met with deaf ears.  Cunningly I tried every trick in the book - feigning illness, negotiating away privileges, and attempting to turn our family dog on them.  These attempts were hopeless as eventually I was forced to "try" and make it work.  When I reached my teen years my parents softened a bit and allowed me to confront or flee.  A no-brainer, I fled ... for a solid 17 years!  Such was my history with ... asparagus!

Then, a few years ago I decided to give these stalks of terror another chance.  I had recently started a culinary affair with roasted vegetables - warm, smokey, and full of flavor.  I decided to toss a few asparagus stalks into the mix one day ... and never looked back.  WOW!  What had I been missing?

Roasted asparagus are chock full of delicious flavor (not to mention vitamins and other good nutrients).  When properly roasted at 425 degrees with a sprinkle of salt, pepper, garlic, and an herb (ex: basil, rosemary), and coated in a thin layer of olive oil spray, they are a feast.  After a long battle against them, I finally allowed myself to embrace their great taste.  It is said that a person's taste buds change every seven years.  Was this turn towards asparagus an example?  If so, had I been sabotaging myself for over 20 years (I figure I was about five years old when I first declared war on asparagus, and therefore could have made peace by the age of 12).  Which was my shmita?  Was it my sabbatical-turned-exile away from them?  Or, was it my release back towards them when I let myself break routine and simply enjoy the fruits of the field?  Either way, this recipe seems appropriate for Parshat Behar.

Roasted Asparagus Leek Soup

If you've explored my blog you know of my love affair with soups.  The possibilities are endless, and the health benefits equally infinite (depending on preparation).  Having tackled soup recipes featuring most staple vegetables, it eventually dawned on me that I had yet to find one to feature my new friend, asparagus.  I scanned through a few recipes, but couldn't quite find one to be compelling.  Recently a friend and colleague told me she had a great recipe for Asparagus Leek Soup.  I asked her to send it to me, but it never came and eventually I decided to create my own.

There are two secrets to this recipe: 1) roasting the asparagus, as well as the leeks as I soon discovered the second time around 2) the use of smoked salt, for those who have it in their spice cabinet.  If you don't - I highly recommend purchasing a jar.  The smokey flavor adds great depth of flavor, and these days Trader Joe's and other markets carry them in self-contained grinders.  Beyond that, this soup could not be simpler to make.  Enjoy!

Roasted Asparagus Leek Soup

Serves: 6 - 8

 
Ingredients

1 tablespoon extra virgin olive oil or olive oil spray
2 leeks, sliced open vertically and washed thoroughly
2 bunches asparagus, bottom ends trimmed 
3 Tbsp. minced garlic
1 tsp. smoked salt 
Ground pepper 
1 onion, chopped 
16 oz. fresh spinach, washed and chopped 
1 tsp. smoked or sea salt 
8 cups low sodium vegetable stock
½ tsp. freshly ground black pepper

Instructions*

1. Preheat oven to 425° F. 
2. Lay the leeks on a baking sheet covered with aluminum foil.  Sprinkle with 1 Tbsp. garlic, some of the smoked salt and pepper.  Spray with olive oil and roast for 15 minutes.  Remove pan from the oven and add asparagus.  Cover with remaining garlic, smoked salt, and pepper.  Spray with olive oil and return to oven for 15 – 20 minutes.  Remove, let cool and then chop into large pieces.
3. In the meantime, heat a soup pot with olive oil spray or olive oil.  Add chopped onion and sauté over medium heat for 10 minutes.  Add spinach leaves and sauté an additional 5 minutes.
4. Add the asparagus, leeks, stock, and additional seasoning.  Bring to a boil.  Simmer on low heat for 30 minutes, and then puree with an immersion blender.

*Note: I think soups are best made a day or two in advance to give the flavor an opportunities to combine and turn from good to delicious.

Curried Parsnip Soup with Saffron - Sensory Engagement

How do you learn best?  Think back through your experiences as a learner to a time you were fully engaged.  Are you in a lecture?  Reading a book?  Are you listening to music, or in an art museum?  Each of us is predisposed towards certain ways of learning that are most effective and which draw on some combination of our senses.  When asked this question most of us immediately distinguish between whether we are aural vs. visual learners.  These are certainly two common ways of learning, but there are an array of others.

Parshat Teruma opens with God instructing Moshe to have the Israelites build the Mishkan, a holy dwelling place that is often equated to a type of sanctuary.  Immediately, God provides Moshe with an incredibly extensive list of building materials and a set of concise measurements.  Moshe is to collect supplies that range in texture, color, brightness, and smell, and which can be put together in a very specific manner.  Soon the parsha reads more like a set of instructions for Ikea furniture than the dramatic narrative of the Chosen People to which we have grown accustomed to reading.  Now, the crafty people amongst us may plow forward to read through the minutia, but those who shy away from furniture marked "assembly required" may be inclined to skip ahead.  WAIT!!!  You'll miss the point.

As is so often the case, the question to be answered is "WHY?"  Why does God command the Israelites to build such an intricate Mishkan?  Why must it be so elaborate, so multi-dimensional?  In providing this grand plan I fear that God has just set a literal gold standard that plants future seeds for classism and conceit.  After all, the entire function of the Mishkan is to provide a physical environment for people to honor God.  ...or is it?

Let's flip the Mishkan upside down, and view it instead as a model classroom for communal and individual engagement in holy behavior.  God explains the purpose of the Mishkan:

וְנוֹעַדְתִּי לְךָ שָׁם וְדִבַּרְתִּי אִתְּךָ מֵעַל הַכַּפֹּרֶת מִבֵּין שְׁנֵי הַכְּרֻבִים אֲשֶׁר עַל אֲרֹן הָעֵדֻת אֵת כָּל אֲשֶׁר אֲצַוֶּה אוֹתְךָ אֶל בְּנֵי יִשְׂרָאֵל:

I will arrange My meetings with you there, and I will speak with you from atop the ark cover from between the two cherubim that are upon the Ark of the Testimony, all that I will command you unto the children of Israel. -Shemot 25:22

God intends to do some powerful teaching from the Mishkan, and these instructions serve as the pioneering example for effective education.  Long before Howard Gardner offered his theory of multiple intelligences, God used the Mishkan as a way to teach two important lessons.  First, classrooms must be designed to engage a variety of learners.  God has no direct external form, and yet we can encounter God through a combination of our senses.  Second, learning should be active, hands on, experiential.  As magically as God split the sea or showered manna on the ground, God could have made the Mishkan appear.  Instead, God wanted us to learn by doing.  Building the Mishkan was one of our first group projects, and while it came with specific instructions there were also a couple of elements left open to the creative imagination of the builders.  The lesson of the Mishkan can be extended broadly to the full gamut of Jewish ritual observance.  

The way I experience Shabbat is quite similar to the story of how the Israelites received the Mishkan.  Firstly, for me Shabbat is also a multi-sensory experience involving color, textures, light, spices, and aromas.  Secondly, the Israelites received the Mishkan with some explicit guidelines given by God which required focused labor before it could be used, but which also left some room for personal expression.  So too with Shabbat - God has explicitly commanded that Shabbat be a day without work, which requires some focused preparation, but there is also room for personal expression.

Curried Parsnip Soup with Saffron

Unsurprisingly, the specific points of parallel lie in the spices and aromas that distinguish both the Mishkan and my observance of Shabbat.  Regardless of the particular dishes on my menu for any given Shabbat meal, one course always featured is soup.  As described in previous entries - too oftan soup is underrated when in reality it is easy to prepare, often contains a balanced meal in one single dish, and is simply delicious!

This recipe for Curried Parsnip Soup with Saffron was given to me by a new colleague and friend, and an extremely gifted educator.  Its incorporation of some particularly potent spices made it an appropriate match for Parshat Terumah.  Parsnips combine with a fantastic combination of curry powder, saffron and freshly grated ginger to create a flavor profile with great depth.  Curry and ginger are pretty standard spices, but it is the addition of saffron which makes this soup so distinct. This spice was originally found in Southeast Asia and is often sold in the form of thread-like shavings known for their distinct crimson color.  Don't be fooled - when saffron is heated and melts into food it turns from dark red to yellow, a great magic trick for kids!  Be forewarned - this magically pungent spice can be quite costly, but is worth the expense.

The original recipe called for celery as the only other substantive ingredient, but I for one cannot imagine a soup without onion so I added one.  Additionally, I had some left over celery root and decided to substitute this for celery and think it came out very well - take your pick when you make it yourself.  The soup can be quite thick, which is exactly how I like soup.  If you prefer a thinner variation, add additional stock and/or be sure to include the soy milk.

Curried Parsnip Soup w/Saffron
Serves: 6

Ingredients:
2 tbsp. olive oil
1 onion, chopped  
2 lbs. parsnips, peeled and roughly chopped
4 stalks celery or 1 cup peeled, chopped celery root
1 tsp. salt  
½ tsp. freshly ground pepper  
2 tbsp. fresh ginger, peeled and grated
1 tbsp. curry powder (additional to taste)
1 tsp. saffron
4 cups low-sodium chicken stock  
½ cup cream or soy milk (optional)

Instructions:

1. Heat olive oil in soup pot over medium-high heat. Add onion and sauté until translucent (4-5 minutes). Add parsnips and celery with salt, pepper, ginger, curry powder and saffron. Saute until vegetables turn somewhat tender (5-8 minutes). 
2. Add chicken stock and bring to boil. Reduce to simmer and cook around 45-60 minutes.  
3. Using an immersion blender, puree the soup and vegetables are completely blended and soup is thick. Add cream or soy milk if desired.

Zucchini Red Lentil Soup - Fulfill Your Destiny

Rivers belong where they can ramble

Eagles belong where they can fly
I've got to be where my spirit can run free
Got to find my corner of the sky

-Pippin

In the musical tale of Pippin we encounter a character desperate to discover his purpose.  At the start of his story Pippin feels like a square peg in a round hole, pushed to walk in the footsteps of his royal father as a soldier-in-training.  It’s not working, and Pippin feels discomfort in his own skin.  He turns to the audience and vows to discover his true destiny. 

Parshat Toldot broaches this same question of destiny as twin brothers are pulled in opposing directions, trying to negotiate their birth order amongst the competing interests of their parents, personality traits … and a pot of red lentil stew.  To summarize – Rivka births twin sons, Esav and then Ya’akov.  As the older brother, Esav holds the birthright to succeed their father Yitzchak.  However, after a tiring hunt one day Esav exchanges his birthright with Ya’akov for a pot of red lentil stew.  Secretly aided by his mother, Ya’akov seals the deal by tricking his father into blessing him accordingly.

This first question this twisted tale raises is the following: If the almighty God is directing this show, and wanted Ya’akov to receive the birthright, then why not shuffle the kids around in Rivka’s womb so that Ya’akov is born first?  Why the drama of deception?  The sequence of events teaches us to understand an individual’s personality – qualities, strengths, interests, limits - in order to help them reach their potential. 

Who is Esav?  A child who emerged from the womb red and covered with hair, Esav was said to be an adventurous man of action.  From an early age he is distinguished as a hunter and man of the field.  On the day in question he returns from a hunt, ravenous, and is focused exclusively on his appetite.  Commentators are rather harsh on Esav, suggesting that he grew excited in the womb when Rivka passed by tents of idol worship, that his red coloring when born was an early sign of bloodshed, and that his skills as a hunter were merely traits of someone who likes to deceive.  This isn’t entirely fair, as the text also reveals Esav’s tender side.  He uses his skills as a hunter to thoughtfully bring meat to his family.  A more modern interpretation suggests that Esav is the first diagnosed case of ADHD.  He enjoys being active, and can exhibit a lack of impulse control.  Rabbi Michael Rothbaum points to one passage containing a string of successive verbs describing Esav  - he “ate and drank and arose and left” (Bereshit 25:34) after partaking in this infamous pot of red lentils.  One action after the other.  

Who is Ya’akov?  The text simply describes him as “an innocent man, dwelling in tents” (Bereshit 25:27).  Commentators suggest that he grew excited in the womb when Rivka passed by tents of learning, that he was more calm and rational.  Yet, clearly he was also a cunning man.  While Esav may be our first case of ADHD, Ya’akov hatched the first strategic plan when he quickly negotiated some grub for a birthright.

When I read about this exchange, my first inclination is to feel bad for Esav ha’Edom (the red).  Poor guy returns from a hunt and asks his closest living relative for some lunch.  What happened to the spirit of brotherhood and sharing?  Couldn’t Ya’akov have given him a bowl of tasty lentil stew without the expectation of anything in return (Pirkei Avot 5:13)?  Instead, Ya’akov cheated Esav and deprived him of his destiny (ironic, as our commentators say that hunters are known for their acts of deception!).  The tension is only enhanced as the parents each pressure a different son to take the lead.  I envision the family of four in a boxing ring.  Rivka stands behind Ya’akov, who is focused on overcoming Esav.  Yitzchak tries to get Esav to focus on overtaking Ya’akov, but the distracted Esav simply wants to flee the ring and head back into the field for his next hunt.  Had this incident unfolded differently our entire story may have taken a different course under the leadership of Esav (see Back to the Future II where Doc Brown illustrates the time continuum to Marty McFly on the chalkboard). 

 

“Despise no man and deem nothing impossible; for there is no man who does not have his day and there is no thing that does not have its place.” (Pirkei Avot 4:3)

Alas, as a true Jewish educator God had a lesson in mind when he scripted Toldot.  Adults seem to be naturally inclined to push kids to reach heights or to fit a mold they set.  Must Esav be relegated to a birthright simply because he emerged from the womb first and because this is what his father wants?  To the contrary - Ya’akov uses the red lentils to help his “red” brother settle into his skin.  Fed and refueled by the stew, Esav returns to the field where he feels at home and can be in his “right place.”  The proof is a couple of parshiyot later in Vayishlach when the brothers are reunited.  Yitzchak is worried that Esav still harbors ill feelings over the red lentil debacle, and is pleasantly surprised when Esav greets him with warmth.  Score one for the red lentils!  …and speaking of which…

A Great Soup!

A must-cook recipe for Shabbat Toldot is Zucchini Red Lentil Soup.  The recipe is adapted from Susie Fishbein’s Kosher by Design Lightens Up! and is delicious.  Zucchini and onions are sautéed with a sweet and savory mix of chopped garlic and ground sage and thyme.  The flavor combination is wonderful.  Fresh dill, stock, salt and pepper add more depth to the flavor.  The result is a surprisingly sweet blend.  After boiling and a visit from an immersion blender, the red lentils are added to make the soup rich and hearty.  The recipe is so easy and healthful, and the results phenomenal.

To make the significance of this recipe on Shabbat Toldot even more pronounced, I served it to twin siblings who were guests at my recent Shabbat table.  Fortunately the two sibs get along quite well, and I am happy to report that the son gave the soup two strong thumbs up!!!

ZUCCHINI RED LENTIL SOUP

 

Yields: 6 servings

Ingredients

1 tbl. olive oil
1 large sweet onion, cut into 1/4-inch pieces
4 cloves fresh garlic, coarsely chopped
½ tsp. dried sage
¼ tsp. dried thyme
3 medium zucchini, with skin, cut into 1/4-inch pieces
¼ cup fresh dill, stems trimmed, loosely packed
6 cups low-sodium chicken or vegetable stock
1 cup dried red lentils

Instructions

1. Heat the olive oil in a large soup pot over medium-low heat.  Add the onion, garlic, sage and thyme.  Cook until the onion is translucent; do not allow it to brown.
2. Add the zucchini and dill.  Saute for 4-5 minutes, until zucchini is a little shiny.
3. Add the stock.  Simmer for 15-20 minutes, or until the zucchini is soft. 
4. Using an immersion blender, puree the soup until it is creamy.  Add the lentils.  Simmer, stirring occasionally, for 8 minutes. 

SHE'ELAH: Do you think Ya'akov's means justified the end?  Is deception ever an appropriate tactic in the pursuit of something in which you believe?

Curried Pea Soup - A Satiating Dish for Guests

During the late 90's I had the good fortune to spend a year abroad in Israel.  While in the Holy Land I got to experiment with various Jewish rituals, primarily rooted in Shabbat observance.  Shabbat was always an honored time in my week while growing up in the States, but my observance there was fairly stable from birth through most of college.  In Israel I was exposed to a range of practices, especially in Friday night davening (services).  From the small shuls of Jerusalem the liturgy came to life through vibrant singing, concentrated intention and an unparalleled sense of togetherness.  My roommate and I took a particular liking to davening at a shul called Yakar where the sounds of Shabbat filled the neighborhood of Old Katamon with a truly holy spirit.

On one particular Shabbat my roommate and I asked the synagogue to set us up with a host couple for dinner.  They gave us the couple's name and address, and after services we walked to their building but couldn't figure out which unit was theirs.  The number we were given was unoccupied, and we spent a good 5-10 minutes walking up and down the building's stairwell searching for our meal (err, I mean the couple...).  A family on the ground floor took notice of us, and explained that the couple in question had recently moved.  OY!  The anticipation of a delicious home cooked meal was lingering in our stomachs, and this was hardly the news we wanted to hear at 7:30pm on a Friday night.  Not to worry, the family who discovered us immediately insisted that we join their table.  "It's just another two guests, and it is Shabbat!" exclaimed the matriarch as she pulled up two chairs.  We tried to politely bow out, not wanting to impose - but they insisted we join them. So, we settled in for a delicious meal, lively conversation and joyous singing.

Where else in the world does this happen?  Can you remember the last time you noticed a couple of guys walking by aimlessly and insisted they join you for dinner?  ...and, yet, the red carpet on which we walked is one so common in Israel, first rolled out by Avraham in Parshat Vayeira.  In this story, Avraham sees three strangers approach his tent and insists they join him and Sarah for some R & R and a nice meal.  The generosity is incredibly selfless, and certainly teaches us the importance of good hachnasat orchim. (Read more about my musings on this parshah here.)

Curry Pea Soup

Shabbat has now become my prime time to practice hachnasat orchim, and I am always on the look out for good Shabbos recipes.  Soup is a staple on my menu, and has become my favorite dish to prepare.  Soups can be underrated, which is a shame.  They are pretty easy to prepare, can be incredibly healthful, come in such wide variety ... and keep well in the fridge.  Not only does a 2- or 3-day old pot not taste like leftovers, I think soup tastes better after it has sat for a couple of days.  This makes it a great dish to prepare for those whole like to get a head start on Shabbat cooking in the middle of the week.

A year ago I was given a recipe for a unique sounding pea soup with curry.  Most pea soups I've had come from the split pea - a dried out remnant of the original.  This recipe calls for fresh or frozen peas, and the curry adds an incredible depth to the flavor, producing an aroma that smells distinctly of delicious Indian cooking.

The recipe was quite good in its original form, but after some experimentation I made two modifications.  First, I added spinach to the recipe for additional nutritional content.  Cooked spinach has many great health benefits.  It is low in saturated fat, and very low in cholesterol. It is also a good source of niacin, and a very good source of dietary fiber, protein, vitamins A, C, E & K, iron and more.  It certainly adds to the green coloring, and when blended in to the soup it hardly alters the flavor.  Second, I decided to add chicken to the recipe.  This is completely optional, but I usually keep soup on hand to eat throughout the week and want it to be substantial as a main course.  In this case, the chicken adds great protein to an already healthful dish.

Another perk of the soup - it's made using an immersion blender, my favorite kitchen appliance!  An immersion blender is like a magic wand - just stick it into your soup pot, press the button to turn it on and within two minutes your entire concoction has been blended into a smooth, creamy puree.  The results are great.  When you first saute the vegetables your home will fill with a savory aroma, which then takes on distinctly Indian flair when you pop the curry into the pot.  Adjust the seasonings to your liking so that it is as hot or mild as you'd like.  ...and try to serve it to your next guests.

CURRY PEA SOUP

Yields: 6 servings

Ingredients

1 Tbsp. olive oil

2-3 boneless chicken breasts 

1 large onion, chopped

2 bunches fresh spinach, chopped

1 tsp. salt

1/2 tsp. freshly ground pepper
5-6 tsp. curry powder (amount depends on heat desired)
4 cups (or more) low-sodium vegetable or chicken stock

2 10-ounce packages frozen petite green peas or 3 pound fresh peas, shelled (about 4 1/2 cups)

Steps

1. Heat olive oil in soup pot over medium-high heat.  Add the onions and saute until tender, about 10 minutes. Add the chicken breasts and sprinkle with a pinch of salt and pepper.  Rotate the breasts after 2 minutes. 
2. Add the chopped spinach and sauté until it has wilted down.  Add curry and stir 30 seconds.
3. Add 4 cups broth and peas and bring to boil. Reduce heat; simmer until peas are very tender, about 15 minutes. Season with salt and pepper. 
4. Remove the chicken breasts with a slotted spoon, and let them cool.  Use an immersion blender or blender to puree the soup. Thin with more broth if desired. 
5. Dice the chicken into pieces and return to the pot.  Simmer on medium-low heat for another 15 minute.  Serve immediately or store in the refrigerator to reheat and serve at another time.