Quick Vegetable Soups for Rosh Hashana

When I was growing up in Los Angeles, Rosh Hashanah dinner always meant that my mother spent several days in the kitchen. She didn’t have farmers markets.

Today, with the variety of fresh produce available, I can prepare a hearty soup that will be the main course of the meal, and not spend all day in the kitchen. I can use many of the symbolic vegetables that are served during Rosh Hashanah, including leeks, which are said to bring good luck, and squash, which represents a year of blessing.

Vegetable soups are fast and simple to make. They can be prepared in advance and stored in the refrigerator until ready to serve. Most soups are even better the next day, and the longer they cook the more concentrated they become. Puree the leftover soup, and the thick broth can be used as a sauce for pasta on the second night of the holiday.

Choose fresh vegetables according to the season and don’t be overly concerned with exact measurements. When serving, spoon on some extra-virgin olive oil or top with freshly grated Parmesan cheese for additional flavor.

Recently, while shopping at the farmers market in Santa Monica, I purchased fresh sugar-snap peas. I boiled them just until tender, and then cooled them and pureed them in the blender. This became the base for a delicious soup. Because of the flavorful base, there was no need for cream or stock to give it a rich flavor. Fresh white corn kernels give this bright green pea soup some texture and crunch, or you could add noodles in place of the corn to make it a one-course meal.

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Zeidler is author of “The Gourmet Jewish Cook” (William Morrow, $18).

Sugar Snap Pea Soup

Active Work Time: 30 minutes * Total Preparation Time: 1 hour * Vegetarian

This soup makes a great first course; just ladle into a cappuccino or espresso cup and top with grated Parmesan.

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1 large ear corn

1 1/2 pounds snap peas, ends trimmed and strings removed

Water (about 3 cups)

2 teaspoons salt

1/4 teaspoon freshly ground pepper

Grated Parmesan, for garnish

Using a sharp knife, remove the kernels from the ear of corn. Spoon the kernels into a small bowl and set aside.

Cut both ends off the snap peas, pulling off the threadlike strings. In a large pot, add the snap peas and enough water to cover and bring to a boil. Reduce the heat and simmer until tender, about 15 minutes, still a little crisp. Cool. Break each snap pea in half, removing any remaining string.

Working in two batches, place the snap peas in a blender with the cooking liquid and blend until a smooth puree. Pour into the pot, add the corn and the salt and pepper. Reheat the soup gently over medium-low heat. Spoon a ladleful of hot soup into the bottom of warm shallow soup bowls and sprinkle with grated Parmesan.

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6 servings. Each serving: 57 calories; 834 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 11 grams carbohydrates; 3 grams protein; 2.91 grams fiber.

Hearty Vegetable Soup

Active Work Time: 20 minutes * Total Preparation Time: 1 hour 10 minutes * Vegetarian

This is a basic vegetable soup recipe to use as a guide. Create your own using seasonal vegetables.

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1/4 cup olive oil

2 leeks, finely diced

2 cloves garlic, minced

4 carrots, finely diced

4 stalks celery, finely diced

2 small new boiling potatoes, finely diced

1 large zucchini, finely diced

1/4 cup minced parsley

6 to 8 cups water

Salt

Freshly ground pepper

2 tablespoons fresh basil, thinly sliced

Freshly grated Parmesan

In a large heavy pot, heat the oil over medium heat. Add the leeks, garlic, carrots, celery, potatoes, zucchini and parsley. Cook, stirring until tender, 5 to 10 minutes. Add the water, bring to a boil over high heat, reduce the heat and simmer, partially covered, 15 minutes. Season with salt and pepper to taste.

Simmer 30 more minutes, stirring occasionally. Add the basil and simmer until the vegetables are soft, about 15 minutes more. Ladle 1 cup of soup into a blender and puree; return to the soup and mix well.

Ladle the soup into warm shallow soup bowls and serve with grated Parmesan.

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6 to 8 servings. Each of 8 servings:

97 calories; 69 mg sodium; 0 cholesterol; 7 grams fat; 1 gram saturated fat; 9 grams carbohydrates; 1 gram protein; 1.88 grams fiber.