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We
remember the lentil
stew Yaakov prepares
for his father who is mourning
the death of Avraham. Enter
Eisav, starving and exhausted
after a daylong, rage-filled,
crime spree. In this ravenous
state, only his hunger matters.
Yaakov seizes this opportunity
to gain the Birthright of
the firstborn. He gives
him, in exchange for the
Birthright, a simmering
bowlful, which Eisav pours
down his throat in one swift
gulp. The ultimate in fast
food.
Volumes have been written
about Eisav, his differences
with his brother, his life
in the fast lane and his
rejection of the Birthright.
What are the Birthright
and the Yaakov-Eisav relationship
really about? How are we
to understand this episode’s
relevance to our lives today?
Read more from about Soup
for Soul |
Passover
Soups
Soup A Kosher Collection
by Gail Hankin |
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Featured
Soup:
Soup:
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Soup Stock:
Sauces:
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The Life-Transforming Diet
based on
Health and Psychological
Principles of
Maimonides and other Classical
Sources
"All physicians agree
that eating a small quantity
of bad foods is less harmful
than overeating good and
healthy foods. When a person
eats bad foods without satiating
oneself, the foods are digested
well, the organs obtain
nourishment from any element
in the food that is beneficial
and whatever is unhealthy
is expelled from the body
... However, overeating
even the best foods can
never, ever result in good
digestion."
We can conclude from Rambam
that when it comes to diet,
the primary concern must
be quantity. The quality
of food is of secondary
concern.
(p. 18) Rambam's main principles
of health are timeless.
. .overeating was, is and
always will be, unhealthy
for human beings ... Exercise
was, is and always will
be, a cornerstone of health.
. .
(p. 21) ... there are three
different ways you can overeat:
- Having
too many meals
- 2.
At a meal
- Between
meals
The ancient
physicians wrote about the
three main components of
an exercise program (cardio,
strengthening and stretching).
Rambam also stresses the
psychosomatic component
of exercising. |
 Soup
is usually a savory liquid
food that is made by combining
ingredients, such as meat,
vegetables and beans in stock
or hot water, until the flavor
is extracted, forming a broth.
Boiling was not a common cooking
technique until the invention
of waterproof containers (which
probably came in the form
of pouches made of clay or
animal skin) about 5,000 years
ago (possibly longer), so
soups presumably were little-known
before that time.
Over the centuries, the terms
gruel and potage have become
separated from broth and stock
(and their refinement, consommé).
The language may have shifted
over time, but the modern
definitions of soup and stew
were established in the 18th
century: soups usually are
more liquid; stews are thicker,
containing more solid ingredients.
Stews are cooked in covered
containers for longer periods
of time, at a gentle boil
with less water and at a lower
heat.
Traditionally, soups are classified
into two broad groups: clear
soups and thick soups. The
established French classifications
of clear soups are bouillon
and consommé. Thick soups
are classified depending upon
the type of thickening agent
used: purées are vegetable
soups thickened with starch;
bisques are made from puréed
shellfish thickened with cream;
cream soups are thickened
with béchamel sauce; and veloutés
are thickened with eggs, butter
and cream. Other ingredients
commonly used to thicken soups
and broths include rice, flour,
and grain. |
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