Soup

Soup

Language: English

Pages: 352

ISBN: 0756656974

Format: PDF / Kindle (mobi) / ePub


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.

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and set aside. Bring 1 quart (1 liter) of water to a boil in a large pot. Meanwhile, make the hot garlic oil. With a mortar and pestle, pound the chile, garlic, and salt together until smooth, then stir in the sesame oil. 2 Place the miso in a small bowl and mix with 2–3 tbsp of boiling water from the pan, stirring until you have a pourable paste. Add the edamame, noodles, and sugar to the water in the pan and cook for 3 minutes, or until the edamame are tender but still bright green. 3 Turn

liters) hot chicken stock or water ½ cup heavy cream salt and freshly ground black pepper a pinch of freshly grated nutmeg 4 thick slices bacon, cut into small dice 4 scallops 2 tbsp sunflower oil few drops of lemon juice snipped chives, to garnish 1 Melt 3½ tbsp butter in a large pan and cook the onion gently. Add the garlic and artichokes and sweat over low heat for 3 minutes. Add the stock or water, cover with a lid, and simmer until the artichokes are completely cooked and soft. Purée in a

chopped FREEzE NOT SUITABLE 1 x 14oz (400g) can chopped tomatoes, peeled 2 tsp sugar 2½ cups hot vegetable or chicken stock ¾ cup heavy cream freshly ground black pepper 1 Heat the vegetable oil in a large saucepan over low heat. Add the chopped onion and cook gently until softened but not browned. Then add the diced bacon and cook for another 3 minutes. Finally add the chopped sauerkraut, cover, and continue to cook for another 5 minutes, stirring from time to time. 2 Increase the heat

the onions, cover, and let cook for 10 minutes, or until soft. Add the rosemary, thyme, garlic, chestnut mushrooms, and celery, and continue cooking, uncovered, until the celery has softened. 3 Add the tomatoes, porcini, and the stock. Strain the soaking liquid through a piece of muslin or a fine sieve into the pan. Bring the soup to a boil, then lower the heat and simmer gently for 45 minutes. 4 Season to taste with salt and pepper, and add the chunks of bread. Remove the pan from the heat.

minutes, or until softened. Stir in the mushrooms and continue to cook for another 5–6 minutes. Add the potatoes and the stock, and bring to a boil. Reduce the heat and let simmer gently for 30 minutes. 3 Using a blender, process the soup until smooth, working in batches if necessary. Sprinkle the parsley over the top and season to taste with salt and pepper. Serve immediately, stirring a little horseradish cream into each soup bowl, if desired, for an extra kick.

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