Copycat Recipes – Famous Soups!

So some of these soups I’ve only heard about, whispered, as if part of a fabled legend, the epic tastiness, the supreme awesomeness, the warmth, the… well, you get the idea. Unfortunately, I don’t see The Cheesecake Factory opening up a kosher establishment anytime soon, so the chances of me getting my hands on a bowl of their famous Chicken Tortilla Soup is pretty much slim to none.

So, my fellow kosher foodies, I have tracked down a few of the greats here below for you, from Panera, Applebee’s, Olive Garden, and yes, Cheesecake Factory. You will notice the use of items like non-dairy creamer or shredded cheese, or pareve chicken stock (made from bouillon). You can always switch items up, use real chicken stock, and then use creamer instead of heavy cream, margarine instead of butter, etc. If you have any requests, leave a comment, and I’ll try and track down the recipe for you! Enjoy!


Panera Broccoli Cheddar Soup“Panera” Broccoli Cheddar Soup

Ingredients:
1 tablespoon butter
½ onion, chopped
1 clove garlic, minced
¼ cup melted butter
¼ cup flour
2 cups milk
2 cups pareve chicken stock
1 ½ cups coarsely chopped broccoli florets (fresh or frozen)*
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
2 ½ cups shredded sharp Cheddar cheese, plus more for serving
salt and ground black pepper to taste
* Click here to learn about cleaning broccoli.

Directions:
Melt 1 tablespoon butter in a skillet over medium-high heat. Sauté the onion and garlic in the hot butter until translucent, about 5 minutes, and then set it aside. Whisk the ¼ cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses its granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes. Gradually pour the remaining milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, celery, and sautéed onion and garlic. Simmer everything until the vegetables are tender, about 20 minutes. Stir the cheddar cheese into the soup until the cheese melts. Season with salt and pepper to taste. Serve with extra cheese on top.


“Applebee’s” Tomato Basil SoupApplebee Tomato Basil Soup

Ingredients:
1 teaspoon extra virgin olive oil
½ cup minced white onion
1 teaspoon minced garlic
2 (796ml) cans crushed tomatoes
3 cups pareve chicken broth
¾ cup heavy cream
⅓ cup minced fresh basil*
⅓ cup granulated sugar
2 teaspoons minced fresh parsley*
¼ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
seasoned croutons, for serving
parmesan cheese, for serving
* Click here to learn how to clean basil and parsley.

Directions:
Heat 1 teaspoon of olive oil in a large saucepan over medium heat and then add onion and garlic. Sauté for about 1 minute. Add crushed tomatoes and chicken broth and bring mixture to a boil, then reduce heat and simmer for 20 minutes. Turn off the heat and let mixture cool, uncovered, for 30 minutes or so. You can let it sit for as long as an hour, if you like.

Pour approximately half of the tomato mixture into a blender. Put the lid on the blender and hold it down with a dish towel. Mixture may still be hot and you don’t want the lid of the blender to pop off. Blend on high speed for about a minute, pour the mixture into a large bowl or pitcher, then add the rest of the mixture to the blender and blend on high speed for a minute.

Pour all of the pureed tomato mixture back into the saucepan and then add the remaining ingredients. Bring the soup back up to a bubble then reduce heat and simmer for 20 minutes. Serve approximately one cup of soup with a garnish of 3 or 4 croutons on top and a sprinkling of shredded Parmesan cheese.


Olive Garden Pasta e Fagoili Soup“Olive Garden” Pasta e Fagioli Soup

Ingredients:
1 pound ground beef
1 small onion, diced
1 large carrot, sliced
3 stalks celery, chopped
2 cloves garlic, minced
2 (796ml) cans diced tomatoes
1 (540ml) can red kidney beans (with liquid)
1 (540ml) can navy beans (with liquid)
1 (680ml) can tomato sauce
1 ½ cups vegetable cocktail juice
1 tablespoon white vinegar
1 ½ teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon pepper
½ teaspoon dried thyme
½ pound (½ pkg.) ditalini pasta (or other small pasta)

Directions:
In a large pot over medium heat, brown the ground beef, until it is cooked through. Drain off most of the fat. Add the onion, carrot, celery and garlic and sauté for 10 minutes. Add the remaining ingredients, except pasta, and simmer for 1 hour.

Once the soup has been cooking for about 50 minutes into the simmering, cook the pasta in 1 ½ to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is just slightly undercooked. Drain the pasta, and add it to the large pot of soup. Simmer the soup for an additional 5 to 10 minutes and serve hot.


“Cheesecake Factory” Chicken Tortilla SoupCheesecake Factory Chicken Tortilla Soup

Ingredients:
1 whole chicken
1 gallon water
6 carrots (3 roughly chopped, and 3 sliced)
6 celery ribs (3 roughly chopped, and 3 sliced)
1 onion (chopped)
4 tablespoons garlic (minced)
4 teaspoons salt
1 teaspoon white pepper
1 teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon cumin
¼ cup cilantro (chopped)*
½ (796ml) can diced tomatoes
1-2 jalapeno peppers, seeded and diced
1 cup non-dairy creamer
1 (341ml) can corn
20 corn tortillas, fresh
oil for frying
1 ½ cups non-dairy shredded cheese
* Click here to learn how to clean cilantro.

Directions:
Simmer chicken in water, with the 3 roughly chopped carrots and celery, ½ the chopped onion, 2 tablespoons of the garlic, the salt and the white and black peppers for 2 hours. Remove the chicken and allow it to cool. Meanwhile, remove all the excess fat and the vegetables used to simmer the chicken in and discard.

Add the remaining carrots, celery, onion and garlic to the soup pot, along with the cayenne, cumin, cilantro, tomatoes, jalapeno and corn. Stir well. Remove the chicken meat from the carcass and add it to the soup in large chunks. Add the non-dairy creamer to the soup for colour and thickness.

Cut tortillas in strips and fry in oil. Put tortillas in bottom of bowl, sprinkle with non-dairy cheese and pour soup on top. Top with more non-dairy cheese and serve hot.


Panera Lemon Chicken Orzo Soup“Panera” Lemon Chicken Orzo Soup

Ingredients:
½ cup orzo pasta
¾ teaspoon olive oil
2 carrots, chopped
2 ribs celery, chopped
½ onion, chopped
1 clove garlic, minced
¼ teaspoon dried thyme
¼ teaspoon dried oregano
salt and ground black pepper to taste
1 bay leaf
8 cups chicken broth
⅓ cup fresh lemon juice
½ lemon, zested
5 ounces cooked chicken breast, chopped
½ (8 ounce) package baby spinach leaves*
½ lemon, sliced for garnish (optional)
* Click here to learn how to clean baby spinach.

Directions:
Bring a large pot of lightly salted water to a boil. Cook the orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes. Drain the pasta, and rinse it with cold water until cooled completely.

Heat the olive oil in a large pot over medium heat. Sauté and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add the garlic and stir until fragrant, about 1 minute more. Season the mixture with thyme, oregano, salt, black pepper, and the bay leaf. Let everything cook for another minute before pouring chicken broth into the pot. Bring the broth to a boil, and then partially cover the pot, reducing the heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.

Stir the orzo, lemon juice, and lemon zest into the broth and add the chicken. Cook the soup until the chicken and orzo are heated through, about 5 to 10 minutes. Add the baby spinach, stirring until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls and garnish with lemon slices.

Spicy Black Bean Vegetable Soup

Spicy Black Bean SoupThis spicy soup definitely counts as eating healthy! With onion, green pepper, celery, carrots, corn and of course black beans, it has you on track for upping your veggie intake! This soup will serve 6-8 people.

Ingredients:

1 tablespoon vegetable oil
1 onion, chopped
1 green pepper, chopped
3 cloves garlic, minced
2 carrots, chopped
2 stalks celery, chopped
1 teaspoon dried thyme
1 tablespoon chili powder
2 teaspoons ground cumin
3 cups vegetable stock/chicken stock
3 (540ml) cans black beans, rinsed and drained
1 (341ml) can whole kernel corn
¼ teaspoon ground black pepper
1 (796ml) can stewed tomatoes
Lemon/lime juice to serve

Directions:

In large pot, heat the oil over medium heat. Add the onion, garlic, celery, green pepper and carrots, and cook, stirring occasionally, for 5 minutes or until onion is softened. Add the chili powder, thyme and cumin; cook for about a minute, stirring occasionally so nothing burns. Add the stock, 1 ½ cans of the beans, corn, and pepper, and bring to a boil.

Meanwhile, in food processor or blender, puree together tomatoes and remaining 1 ½ cans of beans. Add these to the pot. Reduce the heat, cover the pot, and simmer for 10 to 15 minutes or until vegetables are tender. Serve hot, with a quick squeeze of lemon/lime juice to each bowl.

Turkey Pot Pie

Turkey Pot PieThis makes 1 9-inch pot pie, which should serve 4-6 people, depending on how hungry everyone is!

Ingredients:

2 cups frozen vegetable mix (peas, carrots, green beans, corn, lima beans, etc.)
½ cup sliced celery
⅓ cup margarine
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon dried oregano
¾ cup chicken broth
⅔ cup non-dairy milk (soy, almond or you can also use water)
2 cups cubed cooked turkey meat – light and dark meat mixed
2 (9 inch) unbaked pie crusts
egg wash (egg + water) – optional

Directions:

Preheat an oven to 425 degrees F. Place the frozen vegetables and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 6-8 minutes. Drain the vegetables in a colander set in the sink, and set aside. Melt the margarine in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in the flour, salt, black pepper, garlic powder, onion powder, thyme and oregano. Let this brown a bit (a minute or so), and then slowly whisk in the chicken broth and “milk” until the mixture comes to a simmer and thickens. Remove from heat and stir the cooked vegetables and turkey meat into the filling until well combined. Fit a pie crust into the bottom of a 9-inch pie dish. Spoon the filling into the pie crust, then top the pie with the other crust. Pinch and roll the top and bottom crusts together at the edge of the pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam. You can baste the pie shell with an egg-wash if you like. Bake in the preheated oven until the crust is golden brown and the filling is bubbly, 30 to 35 minutes. If the crust is browning too quickly, cover the pie with aluminum foil after about 15 minutes. Cool for 10 minutes before serving. Enjoy!

New England Fish Chowder

Fish Chowder

This is a rendition of Leah Adler’s delicious fish chowder served at The Milky Way. The key is use lots and lots of white pepper.

Ingredients:

1 ½ cups onions, diced
½ cup celery, diced
1 cup corn, canned or frozen
4 tablespoons butter
4 cups potatoes, diced
Salt and white pepper, to taste
4 cups boiling water or vegetable stock
2 pounds fresh halibut, or other firm fish, cut into large chunks
4 cups whole milk
1 ½ tablespoons cornstarch

Directions:

Sauté onions and celery in butter until soft, but not brown. Add potatoes, corn, seasonings and water/broth, simmering until the potatoes are tender. Add the fish to the soup. Cook another 5 – 10 minutes. Do not stir (you’ll break up the fish). Add the milk and bring back up to temperature. Do not boil. If the consistency of the soup is too thin for your liking, you can add the cornstarch, to thicken it. First temper the starch in a small bowl with some of the hot liquid from the soup. Stir until the starch has dissolved and then add this to the main soup pot. This will thicken the broth. Serve this with some crusty buttered bread and it’s a meal in itself. Makes 8 to 12 servings.

Chicken Tortilla Soup

Chicken Tortilla Soup

Ingredients:

4 skinless, boneless chicken breasts
8 cups chicken broth
2 tablespoons plus 1 teaspoon olive oil, divided
1 teaspoon minced garlic
1 teaspoon ground cumin
4 cups frozen corn kernels
1 15oz. can black beans, drained, but not rinsed
2 cups onion, diced
2 teaspoons chili powder
2 tablespoons lime juice
2 cups chunky salsa
8 corn tortillas cut into 1-inch strips
1 cup shredded non-dairy (parve) cheese, to serve (optional)
Non-dairy (parve) sour cream, to serve (optional)
Lime wedges, to serve (optional)

Directions:

In a large pot over medium heat, poach the chicken in the chicken broth. Once cooked through, remove the chicken from the broth, and set aside to allow it to become cool enough to handle. Strain the chicken broth to remove any impurities that may have accumulated while poaching the chicken.

In a large stock pot or Dutch oven (can be the same one you poached the chicken in), add 1 teaspoon of olive oil and bring to a medium-high heat. Add the onions and sauté until they become translucent, about 4-5 minutes. Add the garlic, chili powder and cumin and mix well, allowing the spices to become fragrant. Then add the broth, corn, beans, lime juice, and salsa. Reduce heat to low and simmer for about 20 minutes. While the broth simmers, take the chicken that you have set aside, and using two forks, or your hands, shred the chicken. Add the chicken to the soup and let it simmer for an additional 10-15 minutes.

While the broth mixture simmers, heat the remaining 2 tablespoons olive oil in a skillet. Fry the tortilla strips in the hot oil until crisp. Remove from skillet and drain on paper towels. Place half of the tortilla strips in the bottom of each bowl, and then serve the soup hot with the remaining tortilla strips on top, along with the options of the cheese and sour cream. Serves 8.

Small beans – רוביא—לוביא

Small beans in Hebrew is רוביא or לוביא and is related to the words, רב—many, and לב—heart. So we eat these symbolic beans and ask the following request:

יְהִי רָצוֹן מִלְּפָנֶיךָ ה’ אֱלֹהינוּ וֵאלֵֹהי אֲבוֹתֵינוּ, שֶׁיִּרְבּוּ זָכִיּוֹתֵינוּ וּתְלַבְּבֵנוּ

May it be Your will, Lord our G-d and the G-d of our fathers, that our merits shall increase and that You hearten us.

So to be heart healthy this year, here are two recipes involving beans that you can serve up to your guests!

Texas Caviar

Texas Caviar

Ingredients:

½ red onion, finely diced
½ green bell pepper, diced
½ red bell pepper, diced
1 bunch green onions, diced*
1 jalapeno pepper, seeded and finely diced
1 pint cherry tomatoes, quartered or 2 roma tomatoes, diced
1 15oz. can corn niblets, drained
1 15oz. can black beans, drained and rinsed
1 15oz. can black-eyed peas, drained and rinsed
½ teaspoon ground coriander
¼ cup rice vinegar
¼ cup olive oil
2 tablespoons + 2 teaspoons sugar
¼ teaspoons garlic powder
½ bunch chopped fresh cilantro (optional)*

Directions:

In a very large bowl, mix together the coriander, vinegar, oil, sugar and garlic powder. Once combined, add all of the vegetables and beans to the dressing, mixing well to make sure everything is coated. Be sure to mix well, but lightly so that you don’t crush the beans. If using cilantro, chop it finely and toss in with the salad. Let the salad sit in the fridge for a few hours to let the flavours meld. Take it out of the fridge about 15 minutes before serving so that it is not ice cold. *See the produce cleaning guide on how to inspect green onions  and cilantro.

 

Black Eyed Peas

Deep Fried Black Eyed Peas

Ingredients:

1 pound dried black-eyed peas, sorted and rinsed
1 onion, cut into large dice
2 bay leaves
1 jalapeno pepper, seeded and diced
Canola oil for frying
2 teaspoons of your favourite seasoning blend (I suggest a Creole/Cajun type)
½ teaspoon kosher salt

Directions:

Place the black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. The next day, drain and rinse the peas. Pour in enough water to cover the peas by 3-inches, then stir in the onion, bay leaves, and jalapeno pepper. Bring to a boil, reduce heat to low, and simmer until the peas are tender but not mushy, 40 to 50 minutes. Add more water if needed to keep the peas covered while cooking. Drain the peas in a colander set in the sink, and spread them onto a baking sheet lined with paper towels or dish towels to drain. Discard bay leaves, and refrigerate the peas until ready to fry.

WARNING: The peas need to be dry before you drop them in the oil. Excess water will cause the oil to splash up and potentially cause a nasty burn!

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Use a thermometer, or here’s a neat tip: Take a wooden mixing spoon hold it standing up with the handle submerged in the oil and the wood touching the bottom of your saucepan. If bubbles start to rise from the tip of the handle, your oil is ready! If you don’t have a thermometer or a wooden spoon, you can always test a few peas first by dropping them in. They should immediately start to bubble, but not burn. Adjust your temperature as needed. Carefully pour about 1 ½ cups of peas into the hot oil per batch, and fry until crisp, 4 to 7 minutes. Remove the peas, drain on paper towels, and toss the hot peas in a bowl with your seasoning blend and kosher salt. Serve hot.

Kitchen Sink Vegetarian Chili

Chili

The great thing about this chili is that you don’t like one of the ingredients? Leave it out! Add something else! Play around with it! Want it spicier? Up the chili powder or hit it with some Tabasco sauce. This really acts as more of a guide to let your inner cook out to experiment and see what happens. You can always add meat if you wish. If you do, brown off the meat first, then follow the rest of the directions as listed below. Serve this chili up over rice or on top of baked potatoes for a great filling meal. This recipe makes 6-8 servings.

Ingredients:

1 tablespoon vegetable oil
1 cup onions, diced small
¾ cup carrots, diced small
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
¾ cup chopped celery
1 tablespoon chili powder
1 ½ cups chopped fresh mushrooms
1 (796 ml) can whole peeled tomatoes with liquid, chopped
1 (540 ml) can kidney beans, drained
1 (540 ml) can black beans, drained
1 (341 ounce) can whole kernel corn, drained
2 teaspoons paprika
2 teaspoons salt
2 teaspoons ground cumin
1 ½ teaspoons dried oregano
1 ½ teaspoons dried basil

Directions:

Heat oil in a large saucepan over medium heat. Sauté onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes. Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, beans, and corn. Season with paprika, salt, cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20-30 minutes, stirring occasionally. Once all the vegetables are tender and cooked through, and remove lid and cook for an additional 5-10 minutes to reduce the liquid in the chili as needed. Serve over rice or baked potato.

To make this into Cincinnati Chili, serve the chili on top of cooked spaghetti and top with shredded cheese and raw diced onions. To make this into a Frito Pie, line a pie or casserole dish with corn-chips, then top with the chili. Top the chili with shredded cheese, raw diced onions and a few slices of jalapeno and bake in the oven at 350 for 5-10 minutes, until the top is browned and melted.

Chow Chow

Chow Chow Relish

Ingredients:

1 cup fresh green beans
1 cup of cauliflower, separated into florets (use frozen checked cauliflower)
⅓ cup fresh lima beans, shelled
⅓ cup fresh corn kernels
½ cup chopped onions
½ green bell pepper, chopped
1 cup green tomatoes, chopped
1 ½ cups cider vinegar
½ cup white sugar
1 tablespoon salt
¾ teaspoon celery seed
¾ teaspoon mustard seed
¾ teaspoon ground mustard powder
½ teaspoon ground turmeric

Note: Canned green beans, lima beans and corn can be used in this recipe if fresh is unavailable.

Directions:

Bring a large pot of water to a boil. Add green beans, cauliflower, lima beans, and corn. Cook for 5 to 8 minutes or just until tender; drain. If you are using canned vegetables, you can skip this step, as the vegetables are already par-cooked. Return vegetables to pot, and mix in onions, bell peppers, and green tomatoes. Heat vinegar in a separate saucepan until boiling. Stir in sugar, salt, celery seed, mustard seed, ground mustard powder, and ground turmeric until the sugar has dissolved. Pour over vegetables in pot, and bring to a boil. Simmer 20 to 25 minutes, stirring occasionally. Pour into a sterilized pint jar, and seal. Let the relish sit for a day or two in the fridge before using to give the flavours a chance to blend.