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Creamy Zucchini Soup


  • 4 tbsp oil
  • 4 onions
  • 6-8 large zucchini, peeled
  • water
  • 1 1/2 tbsp salt



  • Heat oil in 8-quart pot.
  • Chop onions and sauté.
  • Cut zucchini into chunks and sauté a few minutes.
  • Fill pot with water, just covering the zucchini.
  • Bring to a boil.
  • Add salt to taste and continue cooking on a low flame for 1-1 1/2 hours.
  • Blend half or all of zucchini and return to pot to reheat.

Variation: For a thicker soup, add 6-8 cubed potatoes.

Yield: 10-12 servings

Basic Chrain (Horseradish)


  • 2 cups horseradish root. peeled and grated
  • 2 small raw beets, peeled and grated
  • 2 tsp salt
  • 1/4 cup lemon juice
  • 1/4 cup liquid sugar



  • Combine all ingredients in a bowl and mix well.
  • Transfer to jaw and cover tightly.
  • If chrain is dry, add 1-2 tablespoons of water.

Yield: 4 cups



  • 1 cup shelled walknuts
  • 2 apples, peeled and cored
  • 1 Anjou pear peeled
  • 1 tsp lemon juice, if desired
  • 2 tbsp wine, according to custom



  • Place walnuts in food processor and process until coarse.
  • Chop apples and pear and add to walnuts and process until smooth.
  • Add lemon juice and wine and pulse for a few seconds.
  • Place in covered jar and refrigerate.

Note: Some have the custom to place wine in Charoses, only at the Seder table, immediately prior to conducting Marror during the Seder meal.