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Soup's on!

As the air gets crisp and cool, hot steaming soups become more attractive. The aroma of homemade soup creates a great atmosphere in your home; its delicious taste makes life seem better.

Mr. Sunday's soups
Lorraine Wallace with Brigit Binns ; photography by Alexandra Grablewski.
Hoboken, NJ : John Wiley & Sons, c2011.
Chris Wallace is known to millions as the anchor of Fox News Sunday, aka, Mr. Sunday. The idea for this book came about when Wallace started talking about his wife Lorraine's delicious homemade soups on air. Soon the show's staff and crew and even fans were asking him to ask for the recipes. Every Sunday Chris gets up early to do his show and comes home tired and hungry, and like any homemaker, Lorraine had to come up with tasty recipes that would satisfy the whole family (and that taste great too). This collection is sure to satisfy, with year-round recipes like Tortellini Meatball Soup, Cuban Black Bean, and Chicken Garlic Straciatella. But don't worry about the international-sounding flavors. These recipes taste great, but they are easy enough for any home cook to prepare. In fact, they're so easy, people are likely to turn to them again and again, and even make them in big batches for crowds and leftovers the next day.
     
Soups + sides
by Catherine Walthers ; photography by Alison Shaw.
New York : Lake Isle Press, 2010.
Walthers offers inventive soup and side pairings, creating nourishing meals to be enjoyed in any season. Take comfort in classic duos such as tomato soup with a grilled cheese sandwich or dive into new favorites including Thai carrot soup with watercress spring rolls and red lentil soup with chickpea burgers.
     
$3 soups and stews : delicious, low-cost dishes for your family that everyone will love!
Ellen Brown.
Guilford, Conn. : Lyons Press, c2010.
Food prices have done some impressive skyrocketing of late, and predictions are they will continue to do so for some time to come. Sticker shock sets in when least expected. How to feed ourselves and our hungry families economically and healthfully at that? In $3 Soups and Stews, you'll learn how to create hearty soups and stews that fill the family's bellies without emptying your wallet.
     
Soup classics : chowders, gumbos, bisques, broths, stocks, and other delicious soups
Linda Johnson Larsen ; photographs by Debi Harbin.
Guilford, CT : Knack, 2010.
Soup is a universal food, loved by cultures around theworld. But how many people today regularly enjoy a truehomemade soup? Knack Soup Classics is for those who'd liketo join the fortunate few. Featuring 100 classic recipesplus 250 variations that introduce ethnic flavors and trendynew tastes, it combines instruction and recipes in easy-to-read spreads that help readers easily build their skillswith each recipe.
     
The best soups in the world
Clifford A. Wright.
Hoboken, N.J. : John Wiley & Sons, c2010.
Renowned food scholar and cookbook author Wright compiles the globe's most delicious soups into a single collection, exploring the history and cultural significance of each recipe along the way.
     
Oishinbo, a la carte. Ramen & Gyoza
story by Tetsu Kariya ; art by Akira Hanasaki ; [translation, Tetsuichiro Miyaki ; touch-up & lettering, Kelle Han].
San Francisco, Calif. : VIZ Media, 2009.
R to L (Japanese Style)As part of the celebrations for its 100th anniversary, the publishers of the Tozai News have decided to commission the creation of the 'Ultimate Menu," a model meal embodying the pinnacle of Japanese cuisine. This all-important task has been entrusted to journalist Shiro Yamaoka, an inveterate cynic who possesses no initiative, but does have an incredibly refined palate and an encyclopedic knowledge of food.Each volume of Oishinbo follows Yamaoka and his colleagues through another adventure on their quest for the Ultimate Menu. Now, the best stories from the hundred-plus volume series have been selected and compiled into A la Carte editions, arranged by subject.In this volume, the focus shifts from food to drink--specifically, to sake. For centuries different types of sake have played the same roles in Japan as wine and beer have in the West, from inexpensive everyday drink to refined single-batch rarities. Above all, sake has been enjoyed as an accompaniment to a meal, and after a revelatory moment at a local pub, Yamaoka decides that drink pairings must be an integral part of the Ultimate Menu. So which foods go best with which drinks? Sit down, pour yourself a glass, and read on!
     

Soups can be used as an appetizer or a main meal. Make up a pot of soup the day before you want to serve it so the ingredients can mingle.  The creative chef keeps experimenting to find flavors that will entice family and guests to ask for seconds and thirds.

Soups from around the world

Australia:  Kangaroo tail with dumplings

Belgium:  Waterzooie

Greece:  Avgolemono

Tanzia:  Curried chicken-banana

(International soup recipes)

To start a basic soup stock first you need to brown meat. Start by having a hot frying pan where you place the meat.  Once the meat is browned on both sides, add water. For those desiring a diet without meat, vegetables can be substituted.  After allowing the water to boil, you then let your stock to simmer. The simmering process creates a wonderfully delicious base for whatever type of soup you are making.

With the exception of a good sharp knife, a decent chopping board, and a large, deep saucepan (preferably with a tight-fitting lid), very little specialty equipment is necessary to prepare and cook soups. However, a cook can always expand their cooking tools to include: food processor; hand-held blender; strainer; vegetable mill; ladle; draining/slotted spoon; and a skimmer.

If you choose to make main course soups, try to create a rich and flavorful creation. Use the leaves of fresh herbs and seasonings to create a complex taste sensation.  Unlike the leaves, the stalks and stems are often too strong in flavor and woody in texture.  If your recipe asks for parsley, go for fresh Italian flat-leaf variety. It has more flavor than the curly parsley.

Freezing your soups is a great option to consider. Most soups will keep for two to three days refrigerated. However, they will last up to two to three months frozen. When you need them, just defrost overnight in the refrigerator and reheat. The rule of thumb is when freezing soups, is not to add milk, cream, or cheese before your soup is frozen. That should be done after you defrost it. To impart an added boost of flavor, add a sprinkle of freshly chopped herbs before serving. 

Soups can be served year round.  There are many recipes for no cook summer soups.  For many, though, it is the days of autumn and winter that make us long to hear "Soup's on!" 

Article by: St. Louis Public Library staff