Vegetable Soups from Deborah Madison's Kitchen  When
I said I was working on a soup book, the response was often, "Oh,
I love soup!" People enthuse about soup in a way that's so heartwarming
it makes me feel as if I'm in the right camp... The soups in this
book are based on vegetables, and many of these recipes are new ones
for me. But some are soup classics, by which I mean some of those
that have stood the test of time in my kitchen, (Quinoa, Corn, and
Spinach Chowder) and those that are classics in the culture (Boston-Style
Black Bean Soup). I've tried to streamline these dishes as much as
possible without sacrificing goodness, so that you can easily enjoy
them in your own kitchen. I hope you do enjoy making these soups and
add them, one by one, to your repertoire. -from the Introduction In
Vegetable Soups from Deborah Madison's Kitchen, America's favorite
vegetarian cookbook author presents more than 100 inventive and straightforward
soup recipes guaranteed to satisfy appetites all year long. Deborah
Madison has shown millions of Americans how to turn vegetables and
other healthful ingredients into culinary triumphs. In her newest
collection of recipes, She serves up a selection of soups ranging
from stylish first courses to substantial one-bowl meals. Madison
begins with a soup-making primer and streamlined recipes for vegetable
stocks and broths (such as the Hearty Mushroom Broth), which serve
as the foundation for many of the recipes that follow, for those who
wish to make their own. Soups like the Mexican Tomato Broth with Avocado
and Lime can start a supper or stand alone as a simple, light meal.
Cooks looking for heartier choices will find satisfying dishes such
as Potato and Green Chile Stew with Cilantro Cream or grain-based
soups like the Wild Rice Chowder. Organized by seasons, the recipes
make the most of the produce-from a springtime Fennel and Almond Soup
with Saffron and Ricotta Dumplings to a deeply flavorful autumnal
Roasted Squash, Pear and Ginger Soup. When time just isn't available
and prepared soups take the place of home made, Madison offers a battery
of suggestions for how to make them your own with simple additions
from delicious oils and herbs to an invigorating Cilantro Salsa. Featuring
fifty stunning full-color photographs by Laurie Smith, serving suggestions,
wine notes, and a host of ideas for creative finishing touches including
caramelized pear "croutons" and souffléd cheese toasts, this friendly
soup lover's guide gives the reader a hundred delicious ways to enjoy
the benefits and flavors of vegetables by the bowlful throughout the
seasons. |
400 Best-Ever Soups  Over 400 mouthwatering recipes for soups, broths, chowders, bisques, consomm?s, gumbos and laksas Superbly illustrated with over 1600 specially commissioned photographs Features dishes from all over the world, including Irish Bacon Broth, Scottish Cullen Skink, Spanish Gazpacho, Hungarian Cherry Soup, Thai Pumpkin, Prawn and Coconut Soup, and Japanese Soba Noodles in Hot Soup with Tempura Includes a complete guide to ingredients and how to use them, and step-by-step instructions for making your own delicious stocks and creative garnishes Includes complete nutritional information for every recipe
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Cooking tips 
"Chicken Stock Recipe" 
Makes 1 gallon
---
easy
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