This soup has no added sugar, with just a hint of sweetness from the apples. It’s similar in flavor and texture to a deliciously thick, savory, earthy, root vegetable soup. You can use Manischewitz vegetable broth in place of chicken broth if you want to make it pareve; and you can thin it out to a consistency of your liking by adding more broth and blending it longer. Finish it off with a drizzle of honey or olive oil and garnish with a few thin raw Granny Smith apple slices for a fresh, crisp, crunch.
There’s just something about a simple bowl of beef broth that satisfies and nourishes like nothing else. Kettle cooked, simmered slowly to perfection, and made from real ingredients – Bubby would definitely approve.
There’s just something about a simple bowl of chicken broth that satisfies and nourishes like nothing else. Kettle cooked, simmered slowly to perfection, and made from real ingredients – Bubby would definitely approve.
By Jamie Geller the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (New York Times), she’s the creative force behind JoyofKosher.com and “Joy of Kosher with Jamie Geller” magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen – quickly. Check out her new book, “Joy of Kosher: Fast, Fresh Family Recipes.”
My favorite way to prepare chicken is bathed in a rich, sweet and savory sauce. This Chicken with Prunes in Apple Butter Wine Sauceis slow cooked in a velvety sauce made of Manichewitz’s Apple Butter, which is an excellent all-natural sauce. Coupled with the wine and cooked over a low flame, the chicken comes out scrumptious. A perfect entree to serve for Rosh Hashana.