In a Nutshell:

Cream of Chicken Soup

Leftover chicken soup with veggies, noodles, or even a kneidel or two can turn into a gourmet cream soup, and no one will ever know your secret.

Sauté a very large onion, adding a little flour once it’s golden to make a roux. Once it’s all incorporated, add a 4-lb container of soup, along with all the veggies, noodles, and kneidlach, and bring it to a boil. Then blend it, and you have cream of chicken soup in minutes! Top with some challah croutons. Delicious!

—Chaya Surie Goldberger

FT, help me!!

Sometimes I find that my chicken soup is cloudy, but I never know why. Do you have any tips on how to avoid that?

—Shaindy Cohen, Monsey NY

Chicken soup gets cloudy when the stock comes to a very full boil and some of the fat emulsifies into the soup. The trick is to start with cold water and never let it come to a rolling boil. Just keep it at a simmer the whole time and then strain the soup at the end. I strain my soup using paper towels, changing it a few times, and it’s very clear.

—Chavi Feldman

Review It! - Issue 872

Dear Family First,

Thank you for the useful, informative, and entertaining content you publish every week!

I was very excited to see the bran muffin recipes in the Dec 13th issue. The recipes were delicious, light, and nutritious. It just felt healthy to eat them!

I wanted to let your readers know that my rav says that the correct brachah for the oat bran muffins is shehakol, not mezonos. Check with your LOR for guidance.

Stephanie Savir-Perlman,
Silver Spring, MD

Just Sayin’

What is one cooking habit you do all the time that you wish others would do?

I automatically cut down the sugar in a recipe by at least a third. I also cut the oil drastically, often subbing unsweetened applesauce, even in kugels. Apple kugel, carrot kugel, etc., don’t need a lot of sugar. Adding a pinch of salt balances the sweetness and actually allows for sugar reduction. Salads have way too much oil. I often sub part water or very low-fat mayo. The taste doesn’t get compromised at all.

—Brynie Greisman

Ok, Quick:

What’s your quickest grab lunch?

Almond butter with a dash of cinnamon on toast.

—Estee Kafra

(Originally featured in Family Table, Issue 880)