Cooking Soups For Dummies E-Book

Jenna Holst

• Herausgeber: John Wiley & Sons
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 307

Veröffentlichungsjahr: 2011

Beschreibung

Homemade soup is truly one of life's great pleasures. Heartysoups define good eating and put the comfort in comfort food.Discovering how simple and enjoyable soup is to make is equal onlyto the joy of tasting your own. With Cooking Soups For Dummies, all you need know is howto boil water. Add to this, some basic advice on equipment plustips on how to stock your kitchen pantry--and you'rewell on your way to tackling the delicious assortment of recipes.But, first, you'll get the lowdown on how to make quick workof such basics as: * Various cutting methods--including chopping, cubing,dicing, mincing, shredding, and slicing * Liquid foundations--including recipes for chicken, beef,vegetable, mushroom, fish, shrimp, and clam broth * Soup safety--advice on proper chilling, storagecontainers, freezing basics (with a shelf-life table), thawing, andreheating * Tips on improvising--incl uding halving and doublingrecipes, remaking leftovers, ingredient substitutions, andlightening up with less fat And now to creating your own kitchen itinerary for thedelicious, nutritious, eclectic, and international world of soups .. . starting with: * Fresh soup from the garden--including Sweet Potato Bisque,Thrifty French Housewife's Soup, and Fresh Tomato BasilSoup * Soup from the dairy case--including recipes for Cream ofMushroom Soup, Tomato Orange Bisque, and Broccoli Cheddar Soup * Hearty meat and poultry soups--including recipes forHerbed Oxtail and Vegetable Soup, Scotch Broth, and Country ChickenNoodle Soup * Seafood chowders and bisques--including recipes for FreshSalmon Chowder, Manhattan Clam Chowder, and Easy LobsterBisque * Cold soups--including Avocado Soup, Vichyssoise, andSpanish Gazpacho Full of great tips on garnishes, ideal meal pairings, andlast-minute fixes, plus 100 recipes, eight pages of full-colorphotos, and several black-and-white illustrations, Cooking SoupsFor Dummies helps you discover one great thing about makingsoups: you don't have to be a grandmother to cook likeone!

Leseprobe

Cooking Soups For Dummies

by Jenna Holst

Cooking Soups For Dummies®

Published by IDG Books Worldwide, Inc. An International Data Group Company 919 E. Hillsdale Blvd. Suite 300 Foster City, CA 94404 www.idgbooks.com (IDG Books Worldwide Web site) www.dummies.com (Dummies Press Web site)

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Clockwise from top: Carrot–Ginger Soup (Chapter 15); Curried Zucchini Soup (Chapter 9); Herbed Beet Soup (Chapter 9)

South-of-the-Border Black Bean Soup (Chapter 8)

Spicy Pumpkin and Corn Chowder (Chapter 9)

Nana's Beef, Vegetable, and Barley Soup (Chapter 11)

From top: Italian Chicken, Greens, and Tortellini Soup; Spanish Garlic Soup with Cheese Dumplings (both in Chapter 14)

From top: Indonesian Shrimp Soup with Noodles; Mulligatawny Soup (both in Chapter 14)

Curried Mussel Soup (Chapter 14)

Cantaloupe–Orange Soup; Very Berry Fruit Gazpacho (both in Chapter 15)

About the Author

Jenna Holst is the author of Stews (Macmillan, 1998). Her work has been featured in many national magazines including Food & Wine, Family Circle, Weight Watchers, and Redbook. She has worked for many years as a food writer, culinary instructor, and consultant. Her clients have included several book publishers as well as PBS and cable television programs. Formerly a resident of New Jersey, she currently lives in South Africa.

Dedication

For my mother.

Author’s Acknowledgments

Thanks to Pieto, Ansa, Katie, Bruce, Julia della Croce, Linda Ingroia, Tim Gallan, Miriam Goderich, and Jane Dystel.

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Contents

Title

Introduction

How to Use This Book

What I Assume about You

How This Book Is Organized

Icons Used in This Book

Part I : The Soup Kitchen

Chapter 1: Tooling Up

Pots and Pans

Knives

Essential Utensils

Hand and Electric Appliances

Chapter 2: Stocking Up

In Your Kitchen Cabinets

In a Cool, Dry Place

In Your Fridge

In Your Freezer

Seasoning

Part II : Souper Chef

Chapter 3: Ready . . . Set . . . Soup!

Getting Started

Souper Preparations

Prep It

Measuring Up

Get Cooking!

Chapter 4: Soup Techniques

Broth Origins: Homemade, Canned, and Instant

Basic Techniques: To Sauté or Not to Sauté

Seasoning Soups with Whole Herbs and Spices

Salting Soups

Chapter 5: Liquid Foundations

Meat and Poultry Broth

Chicken Broth

Beef Broth

Browned Chicken Broth

Browned Beef Broth

Vegetarian Broth

Vegetable Broth

Mushroom Broth

Roasted Vegetable Broth

Fish and Shellfish Broth

Fish Broth

Shrimp Broth

Clam Broth

Basic Dashi

Chapter 6: Soup Safety

Chilling Safely

Storage Containers

Freezing Basics

Thawing

Simple Suggestions for Reheating

Chapter 7: Playing with Your Food

Halving and Doubling Recipes

Making Pureed Soups

Everything but the Kitchen Sink

Make It Vegetarian

Lighten Up with Less Fat

Part III : Alphabet Soup

Chapter 8: Homemade Soup off the Shelf

Olive and Other Vegetable Oils

Rice

Legumes: Beans, Lentils, and Split Peas

Legume Soups

Yellow Pea Soup

Old-Fashioned Split Pea Soup

Spicy Peanut Soup

Vegetarian Lentil Soup

Lentil Soup with Sausage and Potatoes

South-of-the-Border Black Bean Soup

Garlicky White Bean Soup

Chickpea and Sausage Soup

Poor Man’s Pinto Bean Soup

Chapter 9: Fresh Soup from the Garden

Vegetables and Fruit

Garden Variety Soups

Curried Zucchini Soup

Sweet Potato Bisque

Turnip Apple Soup

Spiced Butternut Apple Soup

Roasted Red or Yellow Pepper Soup

Thrifty French Housewife’s Soup

Herbed Beet Soup

Fresh Tomato Basil Soup

Savory Tomato-Vegetable-Rice Soup

Lettuce and Herb Soup

Parsnip and Blue Cheese Soup

Eggplant and Garlic Soup

Wild Rice and Mushroom Soup

Spring Vegetable Rice Soup

Cabbage and Bacon Soup

Nana’s Mix and Match Vegetable Soup

Corn Chowder

Jalapeño, Tomato, and Corn Chowder

Spicy Pumpkin and Corn Chowder

Chapter 10: Soup from the Dairy Case

Butter and Margarine

Cream, Half-and-Half, Milk, and Buttermilk

Yogurt

Sour Cream

Tofu or Bean Curd

Cheese

Cream Soups

Creamy Potato Leek Soup

Cream of Carrot Soup with Nutmeg

Creamy Carrot-Orange Soup

Cream of Mushroom Soup

Tomato Orange Bisque

Cream of Tomato Soup Variations

Variation 1

Variation 2

Easy Creamy Spinach Soup

Cream of Asparagus Soup

Cream of Cauliflower Soup

Cream of Broccoli Soup

Broccoli Cheddar Soup

Creamy Cheddar Cheese Soup

Chapter 11: Soup from the Butcher

Meat

Poultry

Hearty Meat and Poultry Soups

Nana’s Beef, Vegetable, and Barley Soup

Spanky’s Beef Soup with Tomatoes and Potatoes

Herbed Oxtail and Vegetable Soup

Scotch Broth

Old-Fashioned Chicken or Turkey Rice Soup

Chicken and Corn Soup

Country Chicken Noodle Soup

Easy Chicken or Turkey Vegetable Soup

Chicken and Sausage Gumbo

Chapter 12: Soup from the Fishmonger

Buying Fish

Preparing Fish and Shellfish

Creating Seafood Chowders and Bisques

Fresh Salmon Chowder

Fisherman’s Chowder

Manhattan Clam Chowder

New England Clam Chowder

Easy Lobster Bisque

Barbara’s Canned Salmon Bisque

Part IV : Souping Up

Chapter 13: Season It!

Spices

Superstar Seasonings

Cameo Roles

Herbs

Chapter 14: The Melting Pot

Global Village Mix ’n’ Match: Using Regional Ingredients and Flavors

Soups from the Melting Pot

Spanish Garlic Soup with Cheese Dumplings

French Onion Soup

Consommé

Minestrone

Snow Pea, Mushroom, and Scallion Soup

Matzo Ball Soup

African Gingered Chicken Rice Soup

Hot and Sour Soup

Italian Chicken, Greens, and Tortellini Soup

Indonesian Shrimp Soup with Noodles

Mulligatawny Soup

Bread Soup

Sicilian Fish Soup

Hearty Winter Borscht

Curried Mussel Soup

Thai Coconut Chicken Soup

Japanese Vegetable and Pork Soup

Miso and Vegetable Soup

Chapter 15: Chill Out

Cucumber Soup

Avocado Soup

Watercress or Swiss Chard Soup

Vichyssoise

Lemony Minted Green Pea Soup

Cantaloupe-Orange Soup

Spanish Gazpacho

Carrot-Ginger Soup

Cold Sorrel or Spinach Soup

Very Berry Fruit Gazpacho

Part V : From the Ladle to the Table

Chapter 16: It’s Your Serve

Serving Hot Soups

Serving Chilled Soups

Choosing Bowls

Your Final Touch: Garnishes

Souper Meals

Chapter 17: Fast Finishes

Bacon Bits

Pesto

Baked Croutes or Croutons

For Croutes:

For Croutons:

Oven Toasted Bread

Parsley Dumplings

Part VI : The Part of Tens

Chapter 18: Ten Ways to Fix Soup Faux Pas

Chapter 19: Ten Souperb Pairings

Appendix: Metric Conversion Guide

Introduction

S oup has long been recognized as a nutritious food that comforts and restores both body and soul. A pot of simmering soup on the stove typifies the warmth of home and hearth. It makes us feel good. Yet soup has not always been the symbol of home cooking. The first restaurants were located in Paris (but of course!) in the late 1700s and only served warming and hearty soups that even then were believed to have restorative powers. The word restaurant itself is derived from the French word restaurer,