Visitors and tourists in Jerusalem during the winter months are seeking to stay warm and enjoy the indoor Jerusalem experiences. After a long day exploring Jerusalem, soup is definitely a priority for tourists. A piping hot bowl of soup can sooth the typical Jerusalem winter air and relax the mind.
Soup has never been considered a meal. What if soup could be a meal? What if Jerusalem could enhance the profile of soup by offering it in a five-star environment?
That’s exactly what the Inbal Hotel decided to do when it launched its first annual soup festival. The five-star hotel is offering Jerusalem residents and tourists an exclusive taste of Chef Nir Elkayam’s family recipes. Located in the main lobby of the hotel, customers can enjoy an unlimited amount of the five soups, which change daily. The main soups being served at the Inbal are minestrone, peas, cream of corn, eggplant, and cream of artichoke and leek.
While the soups are delicious without adding anything, customers can also add toppings of cheese, fresh spreads, breads, and croutons to make any soup that much more filling.
Besides the sophisticated flavors and the five-star ambiance, the price of 49 shekel for the all-you-can-eat soup festival, certainly makes this an interesting and attractive option.
So stay warm in Jerusalem by enjoying the Inbal Hotel’s Soup Festival.
Can’t make the Jerusalem Soup Festival? Chef Elkayam has provided his famous recipe for pea soup. Everyone can have a taste of an Israeli family classic with this now available recipe.
3 Tablespoons extra-virgin olive oil
1 medium onion, chopped
1 celery stalk, chopped
2 cloves glaric, chopped
6 cups peas, fresh or frozen
5 cups water
¼ teaspoon hot pepper
½ teaspoon salt
½ teaspoon pepper
½ teaspoon cumin
- Heat oil in a pot over medium heat.
- Add onion and celery to the heated pot and while stirring occasionally, cook for 4 to 6 minutes or until softened. Add garlic and hot pepper and stir until fragrant for 20 seconds.
- Stir in peas and water and bring to a simmer over high heat. Reduce heat and cook peas until tender for about 1 hour.
- Puree the soup in batches in a blender until smooth.
- Heat pureed soup to a simmer and season with salt, pepper, and cumin.
- Serve hot and enjoy.