Suppen sind lecker, gesund und warm. Darum sollte man sie möglichst oft essen. Meine Lieblinge finden Sie hier: 

Spinatsuppe

80g Butter, 3 Möhren, 2 Stangen Sellerie, 2 Zwiebeln, 1kg frischen Blattspinat und natürlich Wasser und Salz

Die Butter schmelzen und ca. 500 Millilieter Wasser darübergießen. Sellerie, Möhren und Zwiebeln hinzugeben und 20 Min. zugedeckt köcheln lassen. Dann 2 Liter Wasser darüber und zum Kochen bringen. Erst jetzt kommt der Spinat in den Topf. Unter Rühren kochen und schließlich pürieren (aber nicht zu viel!).   

The authentic

jewish chickensoup
(as tought by Z.S.)

• 1 1/2 kilo chicken parts: bones, wings, thighs, feet, gizzards, hearts, skin in any ratio
• 2 large carrots, washed, unpeeled, broken into coarse pieces
• 1 large onion, peeled, cut into quarters
• 2 celery stalks, cut into quarters
• 1 medium parsnip, washed, unpeeled, cut into three pieces (or parsley root)
• 6-8 sprigs fresh Italian parsley, whole
• 4 sprigs fresh thyme, whole or 2 tsp dry thyme
• 1 Tbsp salt
• 1 1/2 tsp whole black peppercorn
• matzo balls (recipe below)

Place all ingredients in a large stock pot and addwater to cover (3 to 4 liters). Bring water to boil over medium heatbut watch the pot so water never comes to rolling boil (to avoidclouding the soup). When water is just about to boil, turn heat tolowest setting so only a few lazy bubbles break the surface. Cover potand let simmer for 4 hours. (Longer simmering will not hurt soup.)

Remove pot from heat, fish out most of the chickenparts and vegetables and discard. Strain the liquid through a finestrainer and defat soup if necessary (see defatting suggestions above).Adjust salt to your taste.

Makes about 3 to 4 liters of chicken stock.

For soup body, take about 1/4 cup dry vermicelli(broken into matchstick lengths), 1/4 cup peas (fresh or frozen) and1/4 cup thin carrot slices per serving. Cook vermicelli in saltedwater, blanch peas and carrots in boiling salted water until cooked butstill crunchy. For garnish, coarsely chop fresh Italian parsley. Addthese with matzo balls into individual soup bowls.

Matze Balls

• 2 eggs
• 1/2 tsp salt
• 1 1/2 tsp fresh grated ginger
• 3 Tbsp parsley, finely chopped
• 1/2 t ground black pepper
• 1 clove garlic, finely minced
• 3/4 cup matzo meal
• 2 Tbsp soft butter, oil or chicken fat

Scramble eggs, blend in salt, ginger, parsley, pepperand garlic. Slowly mix matzo meal and butter (or oil or fat) into eggmixture until it forms a dough. This will be a stiff dough, to lightenit add water slowly until it is workable (about 1/4 water).

Shape dough into neat, round 14 to 18 walnut-sizedballs, lower them into simmering stock (using chicken bouillon), coverpot and sgently for 10 minutes. Drain stock.