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.
$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.
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.
Soup
foreword by Eric Schlosser ; introduction by Patrick Holden.
New York : DK Pub., c2009.
This beautifully illustrated book is packed full of recipes the entire family will love. With chapters such as Pasta and Noodles, Meat, and Winter Vegetables, you can turn any surplus items in your refrigerator into a delicious meal. In a handy, compact format, this book is perfect for taking with you to the farmer's market or supermarket.
Casseroles, slow cooker & soups
[editor, Janet Briggs]
Greendale, WI : Taste of Home Books, c2008.
One-pot cooking has become the latest trend according to readers' submissions to Taste of Home.When your family craves home-style meals, this collection featuring three classic methods-meal-in-one casseroles, bubbling slow- cooked specialties, and thick, hearty soups-it is all a cook needs. With 384 pages containing 536 recipes, three different methods of one-pot slow cooking, plus 397 full-color photographs-all for $19.95-this is one cookbook that belongs in every kitchen's library. Here is the ultimate cookbook for comfort cooking with just the perfect selection of recipes for your church suppers, large family gatherings, and potluck dinners any night of the week. You can have entire meals in one pot-and most recipes are a meal-in- one (protein, carb, and veggie)-so once it is made there is nothing else to prepare to provide a nutritional and delicious meal. Tasty recipes include: Winter warmers: Barley Chicken Chili, Beef Noodle Casserole, Seafood Chowder, or Slow-Baked Cabbage Rolls Summer favorites: Barbecued Beef Brisket, Fresh Fruit Soup, Hamburger Supper, or Tomato Green Bean Soup International ideas: Moroccan Braised Beef, Hungarian Noodles, Enchilada Casserole, Italian Wedding Soup, or Canadian Cheese Soup Vegetarian delights: Asparagus Mushroom Casserole, Basil Tomato Soup, Greek Pasta Bake, Mushroom Salsa Chili, or Six-Veggie Bake With recipes ranging from appetizers to entrees and even desserts, this is one cookbook you'll reach for time and again.
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 soup bible : all the soups you will ever need in one inspirational collection
consultant editor, Debra Mayhew.
London : Southwater, 2009.
This comprehensive cookbook contains over 200 recipes from all around the world. Choose from refreshing summer soups or spicy winter warmers. Select an intensely flavoured soup for a delicious appetizer or a hearty broth for a healthy lunch. The introduction gives step-by-step recipes for a range of stocks, from vegetarian to beef and Japanese to seafood, to make nutritious and delicious bases for your soups. Garnishes are suggested for the perfect finishing touches. With over 750 colour photographs, informative text, easy-to-follow steps and a superb collection of recipes, this is an essential guide to the art of soup-making and a vital addition to any kitchen.
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.
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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
