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Meat
Easy
8 Servings
Allergens 
1 Hour
Diets
Original recipe: Page 550 / The Chef’s Garden by Farmer Lee Jones
Kosher issues: Bacon; meat and dairy
Recipe adapted by: Chef Jordana Hirschel
This recipe has smoky notes from the bacon and creamy notes from the heavy cream. I wanted to rework these issues and create two versions to enjoy it both ways — meat and dairy. For a meat version, I used Aaron’s Best Beef Fry (Jack’s Gourmet Facon and Grow and Behold beef bacon are great options as well) and followed the recipe until the dairy, where I used Elmhurst Milked Cashews (OU).
Yield: About 3 quarts
Help feed the needy and donate what you can HERE. You’ll even have the opportunity to receive exciting farm-style giveaways from The Chef’s Garden!
Jordana shows Naomi how to prepare this soup on Sunny Side Up!
1 pound (450 grams) beef fry
2 sweet onions, finely diced
10 to 12 cloves garlic, thinly sliced
1/4 cup (30 grams) Mishpacha All Purpose Flour
2 (28-ounce) cans plum tomatoes
1 quart (1 liter) chicken stock, such as Manischewitz Chicken Broth
1 and 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground Gefen Black Pepper
3 bay leaves, preferably fresh
8 sprigs fresh thyme
3 cups (720 milliliters) cashew milk
Cook beef fry in a large saucepan over medium heat, stirring occasionally, until lightly browned and fat is partially rendered, about 12 minutes.
Add onions and garlic and sauté until translucent, about eight minutes. Scatter flour over the onions and sauté, stirring to incorporate, for two minutes; reduce heat if flour starts to brown.
Add tomatoes, stock, salt, pepper, bay leaves, thyme, and cashew milk. Bring to a boil over high heat, then reduce to a gentle simmer over medium-low. Simmer for 30 minutes to allow flavors to meld.
Discard bay leaves and thyme. Let soup cool.
Working in batches, ladle soup into a blender and purée until smooth. (Alternatively, use an immersion blender.) Pass soup through a fine-mesh strainer into a clean saucepan. Taste and season with more salt as needed. Reheat, if desired. Soup can be stored in an airtight container in the fridge for up to one week or frozen for up to two months.
Recipe excerpted from Adamah Treasures, a companion to The Chef’s Garden (Avery, April 2021). Photography by Schneur Menaker Help feed the needy and donate what you can HERE. You’ll even have the opportunity to receive exciting farm-style giveaways from The Chef’s Garden!
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instead of using a can of plum tomatoes can I just use a can of tomato sauce?
instead of using the plum tomatoes can I use tomato sauce instead
What company milk do you use? I only see Silk but it is OU-D.
What would be the next best milk to use?
I know there are a few brands that are parve like Elmhurst.