How did you mark 'Breaking Of The Fast' back in the days?
I can't speak for other countries, but in South Africa it was a real social happening, necessitating professional catering, large crowds, and a disproportionate amount of food and drink for a 25 hour abstinence.
I must say I find the understated, Israeli way far more meaningful and, at the end of a long day, I'm glad to return to a quiet home and enjoy a simple, light meal with my family.
This silken Potato Zucchini Soup - which is equally delicious served hot or cold - perfectly punctuates the end of Yom Kippur but is also truly wonderful when served throughout the year.
I'd make it dairy as my first choice - 'Breaking Of The Fast' traditionally is - but it is amazingly tasty when made parve too.
How can the New Year be anything but good when you kick off with such great recipes at hand?
2 tablespoons canola oil
1 large onion, chopped
2 leeks, chopped OR extra onion
3 large zucchini, peeled and chopped
2 large pears, peeled and chopped
2 large potatoes, peeled and chopped
2 cinnamons sticks*
1 bay leaf
1/2 teaspoon lemon zest or juice
3 cups parve chicken stock
1/2 - 3/4 cup milk OR soya milk
1: Heat the oil in a large pot, add the leeks, onion and zucchini and allow to cook covered over low heat for 10 minutes, stirring occasionally to prevent browning.
2: Add the pears, potato, cinnamon, bay leaf, stock and lemon zest or juice and simmer 20 minutes till soft.
3: Remove the cinnamon stick and bay leaf, puree till smooth, then stir in milk or soya milk till it reaches desired consistency.
4: Add a pinch of sugar and salt if necessary and serve warm or chilled with a swirl of cream/soya cream on top if feeling fancy.
Cook's Notes: I far prefer the dark green zucchini here but Israeli kishuim will do if necessary. Zucchini should weigh approximately 300 grams together. Golden Delicious apples could replace the pears. Cinnamon sticks could be replaced with 1/4 teaspoon ground cinnamon.
Recipe serves approximately 6.