In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Soft, velvety and slightly tart, SUMMER SQUASH BUTTERMILK BISQUE celebrates bright colored produce and tastes like a special occasion soup (Includes tips and techniques)

By Diane Rossen Worthington

JewishWorldReview.com | Chilled soup is the perfect thing in the summer's warm weather. A bonus is that soup can be made ahead, which will keep the kitchen cool in the heat of the day. I usually make a cooked soup and refrigerate it, or I puree or chop the raw soup ingredients and chill them, skipping the cooking process altogether.

A good example of an uncooked cold soup is gazpacho. This squash bisque requires some sauteing and simmering, so start preparing early in the morning or in the evening when you don't mind a little heat in the kitchen.

Summer Squash Buttermilk Bisque celebrates summers bright colored produce and tastes like a special occasion soup. The creaminess from the soft velvety cooked squash and the slightly tart buttermilk is exceptional. It is surprisingly light which is great for all of us watching our calories.

I have taken the liberty to call this a bisque since it is so creamy -- even though it has no cream. Once you have this bisque in your repertoire you might just make it a weekly special for everyday meals. If you make it ahead, remember that chilled soups need to be seasoned right before serving, since the cold can reduce the flavors.

This very easy soup features bright yellow summer squash that resemble a zucchini in shape. You can also use other summer squashes, such as zucchini or crookneck, or even a combination of summer squashes. Look for medium sized squash; if they are very large, they may be bitter. You can check this by sauteing a slice and seeing if it has a bitter aftertaste. Buttermilk adds a refreshing tang, and the fresh herbs compliment the sweet squash flavor. If you have an herb garden, choose your favorite in-bloom herbs and decorate the soup with them.


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I like to garnish a soup with a topping that has at least one of the ingredients in the soup already or would be a nice complement to the existing flavors. Some delicious additions include: croutons flavored with Parmesan cheese, basil or sun-dried tomato pesto, fresh tomato salsas, and garden herbs such as basil, chives, mint or parsley.

Help Is On the Way:

  • Use nonfat yogurt instead of buttermilk to add richness for another low-fat alternative (make sure to add when the soup is chilled to avoid curdling).

  • For pureeing use an immersion blender or blender for ease in preparation and clean up.

  • Adjust the seasonings of the soup once it has been chilled. Chilled soups usually need more seasoning, since the chilling process reduces the flavor. You can always add some extra liquid to recreate the proper flavor and thickness.


Serves 4 to 6

  • 3 tablespoons olive oil

  • 2 medium leeks, cleaned and light green and white part finely chopped

  • 6 yellow summer squash, thinly sliced

  • 2 garlic cloves, minced

  • Salt and freshly ground black pepper

  • 4 cups vegetable stock

  • 1 tablespoon lemon juice

  • 2 tablespoons finely chopped basil

  • 2 tablespoon finely chopped chives

  • 1 cup buttermilk

  • 2 tablespoons finely shredded basil, for garnish

1. In a large soup pot heat the oil on medium heat. Saute the leeks for 5-7 minutes or until softened. Add the squash and saute another 5 minutes or until lightly browned. Add the garlic and cook another minute. Season with salt and pepper.

2. Add the stock and cook the soup covered, about 15 minutes, or until the squash is tender. Process the soup with a hand blender in the pot or in the blender until pureed.

3. Pour into a bowl. Place in the refrigerator and chill at least 4 hours.

4. Right before serving, add the lemon juice, basil, chives and buttermilk. Season with salt and pepper. Taste for seasoning.

5. To serve: ladle into soup bowls and garnish with shredded basil.

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© 2012, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.