“A minute on your lips, a lifetime on your hips.” This cautionary refrain played over and over in my head as I devoured my umpteenth potato latke this Chanukah.
Every year I suffer from “lotsa latkes syndrome” and make the usual resolutions of at least a month of healthy eating to atone for my scrumptious sins.
Sometimes it’s nice not to have to make a choice between something that’s good for you and something that’s simply good. That’s where main dish soups do double duty. Loaded with hearty and salubrious ingredients, the following soups are my favorite ways to “lighten” up after the holiday feasting.
Mediterranean Fish Soup
Serves 6-8
2 Tbs. olive oil
2 Tbs. fennel seed, crushed
2 cloves garlic, minced
1 small red onion, chopped
1/2 tsp. crushed red pepper
3 large bulbs fennel, trimmed, cored and thinly sliced
2 large tomatoes, seeded, and coarsely chopped
5 cups fish or vegetable stock
1 lb. red new potatoes, scrubbed and diced
1 lb. salmon fillet, skinned and cut into 1-inch chunks
1 lb. snapper or halibut fillet, cut into 1-inch chunks
salt and pepper
In a large heavy pot, heat oil over medium-high heat. Add fennel seed, garlic, onion, red pepper and fennel and cook about 8 minutes. Stir in the tomatoes and cook until bubbly. Add stock, bring to a boil and add potatoes. Cook until potatoes are tender, about 15 minutes. Add salmon and snapper and simmer five minutes. Salt and pepper for taste.
Curried Turkey Chowder
Serves 6-8
2 Tbs. olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 stalk celery, chopped
1 carrot, chopped
1 medium apple, cored and chopped
1 Tbs. curry powder, or to taste
1 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. turmeric (optional)
2 Tbs. flour
1/2 cup chopped tomatoes
2 medium potatoes, peeled and diced
6 cups chicken or vegetable stock
3 cups diced, cooked turkey
salt and pepper
1/2 cup chopped parsley
In a large saucepan, heat oil over medium-high heat. Sauté onion, garlic, celery, carrot and apple until soft, about 6 minutes. Stir in curry, coriander, cumin, turmeric and flour. Cook about 2 minutes. Stir in the tomatoes and potatoes and cook until bubbly. Add stock and bring to a boil. Reduce heat and simmer uncovered 20 minutes. Add turkey and simmer 5 minutes. Salt and pepper for taste and garnish with parsley.
Swiss Chard and Lentil Soup
Serves 6-8
2 Tbs. olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 bunch chard (about 8 oz.), stems sliced and leaves cut into thin strips
1 Tbs. cumin seeds, toasted and crushed
1/2 tsp. ground coriander
1 1/2 cups lentils
2 cups chopped tomatoes
1/4 cup tomato paste
4 cups water
1/4 cup fresh lemon juice
salt and pepper
In a large pot, heat oil over medium-high heat. Cook onion, garlic and chard stems until wilted, about 5 minutes. Stir in cumin, coriander and lentils and cook another minute until fragrant. Add tomatoes, tomato paste and water and bring to a boil. Reduce heat and simmer 30 minutes. Add the chard leaves and simmer another 5 minutes. Remove from heat and stir in the lemon juice. Salt and pepper for taste.
Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” An incorrect version of this column ran Dec. 14. This is the correct version.