Chanales

16 oz frozen strawberries
1 Cup white wine
2 TB lemon juice
¼ tsp. grated lemon juice

Put all in food processor

Before serving add 1 C seltzer, sliced fresh strawberries and mint leaves and serve cold.

6 cups broth (can use water seasoned with vege boullion)
2 bags baby spihach
1 small or medium container eggbeaters
1 bag shredded parmesan cheese

Bring broth to a boil. Add spinach and boil until slightly tender. Do not
overcook. Pour eggbeaters in a spiral over spinach and broth. Cook at low
boil until eggbeaters are cooked through. Add cheese and continue cooking
for another 2-3 minutes until cheese is melted.

3 lbs. ripe tomatoes
2 large cucumbers, peeled and pulp removed (1 is processed with the rest of the ingredients and 1 is reserved to chop up by hand)
1 small yellow onion
1 red bell pepper, seeded
4-6 cloves garlic
3 TB red wine vinegar
1/3 C. olive oil
1 ½ tsp. salt

Cut vegetables into large chunks. Remove the pulp from the cucumbers by cutting in half lengthwise and then use a spoon to scoop out the pulp and seeds. In batches, puree vegetables (except for 1 cucumber) in a food processor until smooth. Add vinegar, then puree. While processor is on, add olive oil. This will turn the soup slightly orange. Chop by hand the reserved cucumber in to small pieces and add it to the soup. Serve chilled.

2 ½ qts water
2 carrots
2 celery stalks
2 large or 3 medium onions
½ cup medium barley (washed)
seasoning

Bring to a boil. Add barley. Boil 2-3 hours.

3 medium leeks (whites only), minced
1 medium onion
1 tbs oil
4 medium potatoes (peeled and sliced)
4 cups broth
1 ½ cups pareve cream or evaporated skim milk
salt
white pepper
3 tbs chopped parsley

Sautee leeks and onion in oil. Add potatoes and stock. Simmer covered for 15 min or until tender. Put through food processor. Add milk, salt, pepper and parsley. Can serve hot or cold with or without milk.

2-3 qts water
1 carrot
1 celery
2 medium or 1 large onion
optional – 1 parsnip
bag split peas
seasoning

Cut up vegetables. Cook for at least 3 hours.

2 large onions or 3 large leeks (white part only), chopped
3 large green zucchini, sliced
2 carrots, cut into thick slices
1 large Yukon gold or red skin potato, cubed
Dry parsley, dill, salt, pepper to taste
(I use 3-4 packets of GW Gold Seasoning)

Sauté onions or leeks in oil until light brown. Add Carrots, zucchini and potato. Cover with cold water and cook until vegetables are soft – about 15 minutes.
Puree with the Braun hand blender until smooth. Add seasoning to taste. Serves about 6.

1 package lentils
1 onion
1-2 stalks celery
1 clove garlic
2 tbs flour
2 tbs oil

Soaks lentils overnight. Cook lentils as on package. Put in pot with onion, celery and garlic. Mince or cut vegetables very fine. To thicken brown flour in oil. Let it get light brown not burnt. Add a little of soup to mixture. It will sizzle up so remove from flame. Keep adding soup until not lumpy. Then add to soup and turn up heat to thicken.

16 oz frozen strawberries, thawed
1 cup white wine
2 tbs lemon juice
¼ tsp grated lemon rind
1 cup seltzer
½ cup sliced fresh strawberries
mint leaves

Puree strawberries. Add wine, lemon juice and rind. Blend. Just before serving, add seltzer and fresh strawberries and garnish with mint.