In the Kitchen with Henny: Sweet beginnings

• Published date: 30 September 2024
• Author: HENNY SHOR
• Publication title: Jerusalem Post, The: Web Edition Articles (Israel)

We know that all we've experienced since the last Rosh Hashanah was written for the year 5784, but what will be in this New Year of 5785 has yet to be written. This gives us hope for positive changes, for miracles, for healing, and, most of all, for peace

With that in mind, along with our heartfelt prayers, let's add an extra touch of sweetness to usher in the New Year and make the start even sweeter.

POTATO LEEK SOUP

Years ago, we used to spend Rosh Hashanah in Jerusalem's Old City so my husband could pray there with his students. One year, we were hosted by our dear friends Rav Josh (a superhero rabbi in the IDF) and his wife, Devora (the superwoman behind the man) for the second night of Rosh Hashanah.

She served this delicious potato leek soup, and I made sure to get the recipe from her as soon as the chag was over. I've added my own little touches and sweetened the recipe a bit with, you guessed it, a few drops of honey.

Yields 8 servings.

* 4 leeks, cut into chunks

* 8 medium potatoes, peeled and cubed

* 2 zucchinis, cut into chunks

* 3 onions, chopped

* 4 cloves garlic, chopped/minced

* ¼ cup olive oil

* 1 tbsp. salt

* ½ tsp. pepper

* 1 tsp. garlic powder/crystals

* ½ tsp. ground ginger

* Pinch of turmeric

* 3 tbsp. honey

* Handful of fresh parsley or spoonful of dried scallions/chives to garnish

In a large soup pot, heat the oil and sauté the onions for about 7 minutes. While the onions are cooking, prep the rest of the ingredients. Add the garlic, leeks, potatoes, zucchini, and spices to the pot, drizzle the honey over the...