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The Ultimate Soup Cookbook: Over 900 Family-Favorite Recipes

The Ultimate Soup Cookbook: Over 900 Family-Favorite Recipes

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The Ultimate Soup Cookbook: Over 900 Family-Favorite Recipes

valutazioni:
4/5 (6 valutazioni)
Lunghezza:
2,039 pagine
12 ore
Pubblicato:
Jun 28, 2013
ISBN:
9781621451600
Formato:
Libro

Descrizione

There is nothing more enjoyable or adaptable than soup. It can be prepared hot or cold-eaten before, after, between, or as a meal-and served with almost anything. The Ultimate Soup Cookbook is the definitive collection of recipes for soup lovers everywhere. Featuring over 900 recipes that include specially selected soups-ranging from hearty chowders and stews to creamy vegetarian soups and chilies-plus dozens of recipes for breads, biscuits, rolls, salads, quesadillas, and more, this cookbook provides just the right soup or stew for any occasion.
Looking to take the chill off a cold winter's night? Try a Cheddar Cheese and Broccoli Soup or a Beef-Vegetable Soup. For a sweltering summer evening choose from refreshing coolers like Artichokes and Tomato Soup or Carrot Soup with Dill. For an impressive dinner-party starter try Asparagus Soup or Shrimp and Fennel Bisque. If time is short, you'll find hundreds of sure-to-please 30- minutes-or-less soups such as One-Pot Chili, ready in 20 minutes; Quick Vegetable-Beef Soup, ready in 30 minutes; and Stir-Fried Pork Soup, which takes just 10 minutes to prepare.
The Ultimate Soup Cookbook provides you with simple step-by-step- instruction for each recipe, plus icons that make it simple to select just the right recipe-including Easy: 10 minutes to prepare; Quick: Ready to eat in 30 minutes; One-Dish: Contains protein, vegetables, and good carbohydrates for a complete meal; Healthy: High in nutrients, low in bad fats and empty carbohydrates; and Slow Cooker: Easy to adapt for slow cookers by cutting down on liquids.
From simple starters to hearty soups that work as filling meals, here are soup recipes that you're sure to use again and again. They're easy to make, and most can be prepared with ingredients found in your local supermarket.
Pubblicato:
Jun 28, 2013
ISBN:
9781621451600
Formato:
Libro

Informazioni sull'autore

Reader’s Digest simplifies and enriches consumers’ lives by discovering and expertly selecting the most interesting ideas, stories, experiences and products in health, home, family, food, finance and humor. Our portfolio of products includes our flagship magazine Reader's Digest; Taste of Home, the world's largest circulation food publication; The Family Handyman, America's leading source for DIY; and a suite of Enthusiast titles including Birds & Blooms, Country, Country Woman, Farm & Ranch Living and Reminisce. Our content is delivered in multi-platforms including print, digital, books, and home entertainment products. Further information about the company can be found at www.rda.com


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The Ultimate Soup Cookbook - Editors of Reader's Digest

STOCKS AND BROTHS

recipe list

Basic Chicken Stock

Chicken Stock with Garlic

Chicken Stock with Parsnips

Chicken Stock with Cloves

Brown Chicken Stock

Large-Pot Chicken Stock

Chicken Consommé

Consommé with Vegetables

Consommé Madrilène

Jellied Consommé

Simple Chicken Soup

Asian Chicken Soup

Chinese Noodle Soup

Supreme Chinese Soup Broth

Tofu-Vegetable Soup

Matzo Ball Soup

Greek Egg and Lemon Soup

Beef Stock with Tomatoes

Vietnamese Broth with Noodles

Brown Meat Stock

Lamb Stock

Ham Stock

Basic Fish Stock

Easy Fish Stock

Fish Stock with Wine

Fish Stock with Leeks

Seafood Broth

Asian-Style Fish Soup

Basic Vegetable Stock

Roasted Vegetable Stock

Light Vegetable Stock

Vegetable Stock with Celery Root

Vegetable Stock with Roasted Wheat

Quick Vegetable Consommé

Shredded Spinach Soup

Vegetarian Vegetable Pasta Soup

Japanese Miso Soup

Miso Soup with Cabbage and Root Vegetables

BASIC CHICKEN STOCK

This is the kind of chicken stock you’ll want to keep as a staple. If you freeze it in 1-cup containers, you can thaw just what you need for a recipe.

Makes 5 Cups

1 chicken carcass, bones from 4 chicken pieces, or 1 leg with thigh (about 8 ounces)

1 onion, quartered

1 large carrot, coarsely chopped

1 celery stalk, cut into chunks

1 bay leaf

1 parsley sprig

1 thyme sprig

8 whole black peppercorns

1/2 teaspoon salt

Break up chicken carcass or bones; leave leg whole. In a large saucepan over medium-high heat, combine bones or chicken, onion, carrot, and celery. Add 7 cups water and bring to boil, skimming off foam.

Add bay leaf, parsley, thyme, peppercorns, and salt, then reduce heat, cover, and simmer 2 hours.

Strain stock through a sieve into a heatproof bowl, discarding solids. Let cool, then refrigerate until cold and remove fat with a spoon. Use refrigerated stock within 3 days or frozen stock within 3 months.

CHICKEN STOCK WITH GARLIC

Garlic not only has its own distinct flavor, it also brings out the flavor of other ingredients.

Makes 9 Cups

3 pounds chicken wings, necks, and gizzards

2 celery stalks, cut into 2-inch pieces

1 large onion, unpeeled, quartered

1 garlic clove

Parsley sprigs

2 bay leaves

2 large carrots, cut into 2-inch pieces

10 whole black peppercorns

Remove all fat and skin from chicken. Rinse chicken, place in a large soup pot over medium heat, and cover with 12 cups water. Bring to boil, skimming off foam.

Add celery, onion, garlic, parsley, bay leaves, carrots, and peppercorns and return to boil. Reduce heat, partially cover, and simmer, skimming occasionally 1/2 to 2 hours.

Strain through a cheesecloth-lined or very fine mesh sieve into a large heatproof bowl, discarding solids. Skim off fat by drawing a sheet of paper towel across the surface or let cool, refrigerate until cold, and remove fat with a spoon. Use refrigerated stock within 3 days or frozen stock within 3 months.

CHICKEN STOCK WITH PARSNIPS

The secret to rich-tasting stock is long simmering over low heat to draw out all the flavor of the ingredients.

Makes 8 Cups

1 roasting or stewing chicken (5 pounds) or 5 pounds chicken parts

1 large yellow onion, quartered

2 medium celery stalks, quartered

2 medium carrots, quartered

1 parsnip or turnip, quartered

6 parsley sprigs

2 bay leaves

12 whole black or green peppercorns

1/2 teaspoon salt

1 teaspoon dried rosemary, crumbled

1 teaspoon dried thyme, crumbled

2 garlic cloves (optional)

In a large soup pot over high heat, combine 12 cups water, chicken, onion, celery, carrots, parsnip, parsley, bay leaves, peppercorns, salt, rosemary, thyme, and garlic, if desired. Bring to boil, then reduce heat and simmer, partially covered, occasionally skimming off foam.

After 1 1/2 hours or when juices run clear when meat is pierced with a knife, transfer chicken to a plate. When cool enough to handle, remove meat (reserve for another use, if desired) and return bones to pot. Simmer 30 minutes or more, then remove from heat.

When stock is cool, strain through a fine mesh sieve or cheesecloth-lined colander into a large heatproof bowl, discarding solids. Cover and refrigerate until cold, then remove fat with a spoon. Use refrigerated stock within 3 days or frozen stock within 3 months.

TIPS FOR BETTER STOCK

Boil chicken pieces alone at first; skim off the gray foam.

Add vegetables and aromatics after the broth is skimmed.

For a clear stock, strain through a cheesecloth-lined sieve.

It's easiest to remove fat that has hardened in the refrigerator.

CHICKEN STOCK WITH CLOVES

Roasting the chicken parts before making the stock adds extra flavor and color.

Makes 8 Cups

4 pounds chicken wings, necks, and backs

2 medium yellow onions, quartered

3 celery stalks with leaves, cut into 2-inch chunks

2 medium carrots, scrubbed and cut into 2-inch chunks

4 garlic cloves, minced

10 parsley sprigs

4 thyme sprigs or 1 teaspoon dried thyme

2 bay leaves

12 whole black peppercorns

4 whole cloves

Preheat oven to 450°F. Arrange chicken in a large shallow pan and roast, turning occasionally 40 minutes or until browned.

Using a slotted spoon, transfer to an 8-quart soup pot. Add 14 cups water, onions, celery, carrots, garlic, parsley, thyme, bay leaves, peppercorns, and cloves. Pour 2 cups water into roasting pan and stir with a wooden spoon to loosen browned bits. Add to pot and bring to boil, skimming off foam. Reduce heat and simmer, uncovered hours, skimming occasionally.

Strain stock through a sieve into a large heatproof bowl, discarding solids. When cool, cover and refrigerate until cold, then remove fat with a spoon. Use refrigerated stock within 3 days or frozen stock within 3 months.

BROWN CHICKEN STOCK

This is the rich, aromatic chicken stock that makes homemade soupls and sauces come alive with flavor.

Makes 12 Cups

4 pounds bony chicken pieces (backs, necks, and wings)

4 celery stalks with leaves, cut up

4 large carrots, cut up

2 large yellow onions, thickly sliced

2 medium tomatoes, cut up (optional)

1 large all-purpose potato, white turnip, or parsnip, peeled and thickly sliced

1 cup thickly sliced scallion or leek tops

4 garlic cloves, halved

4 bay leaves

1 tablespoon dried basil

1 tablespoon dried thyme

2 teaspoons salt

1 teaspoon whole black peppercorns

1/2 teaspoon whole cloves

Preheat oven to 425°F. Arrange chicken in a large shallow pan and roast 25 minutes. Turn and roast until well browned, about 15 minutes. Transfer to a 10-quart soup pot.

Pour 2 cups water into roasting pan and stir with a wooden spoon to loosen browned bits. Add to pot over medium heat, then add 12 cups water, celery, carrots, onions, tomatoes, if desired, potato, scallions, garlic, bay leaves, basil, thyme, salt, peppercorns, and cloves. Bring to boil, then reduce heat and simmer, covered 1/2 hours.

Using a slotted spoon, remove chicken. When cool enough to handle, remove meat (reserve for another use, if desired).

Strain stock through a large sieve lined with 2 layers of cheesecloth into a large heatproof bowl, discarding solids.

To clarify stock, if desired, pour into a clean saucepan. In a cup, stir together 1/4 cup cold water and 1 egg white. Pour into stock and bring to a boil, then remove from heat and let stand 5 minutes. Strain through a sieve lined with clean, damp cheesecloth.

When stock is cool, cover and refrigerate until cold, then remove fat with a spoon. Use refrigerated stock within 3 days or frozen stock within 3 months.

LARGE-POT CHICKEN STOCK

Homemade chicken stock is delicious, fat-free, and low in sodium. Making a large amount is efficient and, if you freeze it in small containers, will enrich your soups and stews for several months.

Makes 20 Cups

4 whole cloves

2 medium yellow onions

5 pounds chicken parts, preferably dark meat

3 celery stalks with leaves, coarsely chopped

2 large carrots, scrubbed and coarsely chopped

6 garlic cloves

4 thyme sprigs or 2 teaspoons dried thyme

2 bay leaves

12 parsley sprigs

12 whole black peppercorns

1/2 teaspoon salt

Insert 2 cloves into each onion. In a 10- or 12-quart soup pot, bring 24 cups cold water and chicken to boil over high heat, skimming off foam. Add onions, celery, carrots, garlic, thyme, bay leaves, parsley, peppercorns, and salt and return to boil. Reduce heat and simmer, uncovered hours.

Strain stock through a large sieve into a large heatproof bowl, discarding solids. When cool, cover and refrigerate until cold, then remove fat with a spoon. Use refrigerated stock within 3 days or frozen stock within 3 months.

CHICKEN CONSOMMÉ

This shortcut recipe is as good as any that Grandma ever made. Egg whites and eggshells are added to make the broth sparkling clear.

Serves 4

6 cups canned low-sodium chicken broth

3 large egg whites, lightly beaten

3 eggshells, crushed

3 scallions with tops, thinly sliced

1 medium tomato, chopped

1 small carrot, peeled and sliced

1/2 cup chopped fresh parsley

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

6 whole black peppercorns

1 bay leaf

In a large heavy saucepan over medium-high heat, combine broth, egg whites, eggshells, scallions, tomato, carrot, parsley, thyme, basil, peppercorns, and bay leaf. Bring to boil, whisking constantly 6 minutes, then reduce heat and simmer, uncovered, 30 minutes.

Strain through a large fine mesh sieve lined with a dampened kitchen towel or 2 layers of dampened cheesecloth into a heatproof bowl. Discard solids, skim off fat, and ladle into bowls.

CONSOMMÉ WITH VEGETABLES

This clear consommé with added vegetables is a healthy starter soup for any meal.

Serves 4

6 cups canned low-sodium chicken broth

3 large egg whites, lightly beaten

3 eggshells, crushed

3 scallions with tops, thinly sliced

1 medium tomato, chopped

1 small carrot, peeled and sliced

1/2 cup chopped fresh parsley

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

6 whole black peppercorns

1 bay leaf

1 small carrot, peeled and finely chopped

1 small celery stalk, finely chopped

1 small white turnip, peeled and finely chopped

1 small yellow onion, finely chopped

In a large heavy saucepan over medium-high heat, combine broth, egg whites, eggshells, scallions, tomato, carrot, parsley, thyme, basil, peppercorns, and bay leaf. Bring to boil, whisking constantly 6 minutes, then reduce heat and simmer, uncovered, 30 minutes.

Strain consommé through a large fine mesh sieve lined with a dampened kitchen towel or 2 layers of dampened cheesecloth into another large heavy saucepan. Discard solids and skim off fat. Add carrot, celery, turnip, and onion and bring to boil. Reduce heat and simmer, uncovered, 5 minutes or until vegetables are just tender.

CONSOMMÉ MADRILÈNE

This version of consommé has more tomato than most, and a nice red color.

Serves 4

6 cups chicken stock

3 large egg whites, lightly beaten

3 eggshells, crushed

3 scallions with tops, thinly sliced

5 medium tomatoes, chopped

1 small carrot, peeled and sliced

1/2 cup chopped fresh parsley

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

6 whole black peppercorns

1 bay leaf

In a large heavy saucepan over medium-high heat, combine broth, egg whites, eggshells, scallions 3 tomatoes, carrot, parsley, thyme, basil, peppercorns, and bay leaf. Bring to boil, whisking constantly 6 minutes, then reduce heat and simmer, uncovered, 30 minutes.

Strain consommé through a large fine mesh sieve lined with a dampened kitchen towel or 2 layers of dampened cheesecloth into a heatproof bowl. Discard solids, skim off fat, and ladle into bowls. Top with remaining tomatoes.

JELLIED CONSOMMÉ

This is a refreshing summer version of consommé.

Serves 4

6 cups canned low-sodium chicken broth

3 large egg whites, lightly beaten

3 eggshells, crushed

3 scallions with tops, thinly sliced

1 medium tomato, chopped

1 small carrot, peeled and sliced

1/2 cup chopped fresh parsley

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

6 whole black peppercorns

1 bay leaf

1 envelope unflavored gelatin

2 tablespoons Madeira wine or sherry

In a large heavy saucepan over medium-high heat, combine broth, egg whites, eggshells, scallions, tomato, carrot, parsley, thyme, basil, peppercorns, and bay leaf. Bring to boil, whisking constantly 6 minutes, then reduce heat and simmer, uncovered, 30 minutes.

Strain consommé through a large fine mesh sieve lined with a dampened kitchen towel or 2 layers of dampened cheesecloth into another large heavy saucepan. Discard solids and skim off fat. Transfer 1 cup stock to a small bowl, sprinkle gelatin on top, and let stand 5 minutes. Bring remaining consommé to boil, then reduce heat and simmer, uncovered.

Stir gelatin mixture and Madeira into pot and cook, stirring, 2 minutes or until gelatin dissolves. Transfer to a large heatproof bowl, let cool to room temperature, cover, and refrigerate 2 hours or until lightly set. Beat briskly with a fork and serve in chilled bowls.

SIMPLE CHICKEN SOUP

This easy, quick soup is a healthy starter for any lunch or dinner. It’s also very tasty.

Serves 4

4 cups chicken stock

1 small skinless, boneless chicken breast, thinly sliced

1 small carrot, thinly sliced

1/2 small leek, thinly sliced

1 small celery stalk, thinly sliced

Salt and black pepper

In a large saucepan over high heat, bring stock to boil. Add chicken, carrot, leek, and celery. Reduce heat and simmer, covered, 2 minutes or until chicken is cooked through and vegetables are crisp-tender. Season to taste with salt and pepper.

ASIAN CHICKEN SOUP

Shiitake mushrooms, lettuce, cayenne pepper, and cilantro flavor this soup, based on chicken stock and made substantial with vermicelli and threads of beaten egg.

Serves 4

5 cups chicken stock

1/4 teaspoon cayenne pepper

3 1/2 ounces shiitake mushrooms, thinly sliced

1 1/2 ounces vermicelli

1 small head Bibb lettuce, finely shredded

1 large egg, beaten

1 tablespoon chopped fresh cilantro

In a large saucepan over high heat, bring stock and cayenne to boil. Add mushrooms, reduce heat, and simmer 2 minutes. Break up vermicelli, add to pan, and simmer 3 minutes until just barely cooked. Add lettuce, increase heat to high, and bring to rolling boil.

Remove from heat and slowly add egg, stirring gently (it will cook very quickly, forming threads). Stir in cilantro and serve immediately.

CHINESE NOODLE SOUP

A traditional Chinese American meal usually begins with a hot, light soup. Often the soup includes noodles because in Chinese culture, eating noodles is thought to ensure long life.

Serves 6

6 dried Chinese mushrooms

2 ounces Chinese egg noodles or fine egg noodles

3 1/2 cups chicken stock

1/2 cup bite-size pieces cooked chicken, pork, or low-sodium ham

1 cup thinly sliced Napa cabbage

1/8 teaspoon black pepper

1 large scallion with top, finely sliced

2 tablespoons minced fresh parsley

In a small bowl, cover mushrooms with warm water and let stand 30 minutes. Rinse well and squeeze out water. Slice thinly, discarding stems.

Meanwhile, in a large saucepan, cook noodles according to package directions, then drain and transfer to a bowl.

Add stock to pan and bring to boil over medium heat. Stir in mushrooms, chicken, cabbage, and pepper. Reduce heat and simmer, covered, 10 minutes.

To serve, divide noodles among 6 soup howls. Using a slotted spoon, lift mushroom mixture out of broth and place equal portions on top of noodles. Carefully pour in broth and sprinkle with scallion and parsley.

SUPREME CHINESE SOUP BROTH

There is an expression from China that broth to a cook is voice to a singer. By combining pork with chicken, this broth makes your soups sing with flavor.

Makes 12 Cups

1 whole chicken (3 pounds)

1 pound shoulder or loin of pork

4 scallions, white part only

2 ounces fresh ginger, peeled and slightly crushed

1 teaspoon peppercorns

2 tablespoons rice wine or dry sherry

Place whole chicken and pork in a stockpot and add cold water to cover. Bring to boil over high heat and skim off foam. Add scallions, ginger, peppercorns, and rice wine. Reduce heat, cover, and simmer hours.

Remove solid ingredients. Pull cooked chicken breasts off bones and discard remaining solids. Lightly mash chicken breasts and set aside. Strain broth through dampened gauze or fine-mesh cheesecloth. Let broth cool to room temperature.

Add mashed chicken breasts to cooled broth. Place over high heat and stir continually in one direction (either clockwise or counter-clockwise, but do not change direction) until boiling. Reduce heat and gently boil broth, 15 minutes.

Any remaining impurities in broth will adhere to chicken breast. Remove breasts and strain broth again. Use broth immediately or store in refrigerator up to 3 days. Broth can be frozen up to 3 months.

TOFU-VEGETABLE SOUP

You can make this light soup, packed with protein and vitamin C, in 20 minutes or less.

Serves 4

1 1/2 cups chicken stock

2 tablespoons rice vinegar

2 tablespoons ketchup

1 tablespoon sesame oil

3/4 teaspoon salt

1/2 teaspoon ground ginger

1 pound firm tofu, cut into 1-inch chunks

3 cups Napa cabbage, shredded

2 carrots, thinly sliced

6 scallions, sliced

In a medium saucepan over medium-high heat, bring 1 1/2 cups water, stock, vinegar, ketchup, oil, salt, and ginger to boil. Add tofu, cabbage, carrots, and scallions. Reduce heat and simmer, covered, 5 minutes or until carrots are tender.

MATZO BALL SOUP

Eating matzo (unleavened bread) and the matzo meal made from it is traditional at Passover, the spring holiday that celebrates the liberation of Jews from slavery in Egypt millennia ago.

Serves 6

2 large egg whites

1 large egg

1 tablespoon vegetable oil

1/4 cup unflavored seltzer

2/3 cup matzo meal

2 tablespoons chopped fresh parsley

3/4 teaspoon salt

1/4 teaspoon black pepper

6 1/4 cups chicken stock

In a medium bowl, whisk together egg whites, egg, and oil, then whisk in seltzer. Add matzo meal tablespoon parsley, salt, and pepper and stir until smooth. Cover and refrigerate 30 minutes.

Meanwhile, half-fill a large saucepan with cold water and bring to boil over high heat. Using your hands, roll matzo mixture into 1-inch balls (about 22) and drop into pan. Reduce heat, cover, and simmer 40 minutes or until cooked through.

In another large saucepan, bring stock to boil over high heat, adding more salt to taste. Using a slotted spoon, transfer several matzo balls to each soup bowl, then ladle in hot stock. Garnish with remaining parsley.

GREEK EGG AND LEMON SOUP

This classic soup from Greece is a lovely first course for lunch or dinner.

Serves 6

1 tablespoon olive oil

1 yellow onion, finely chopped

8 cups homemade chicken stock or canned low-sodium chicken broth

2 eggs, well beaten

1/3 cup fresh lemon juice

1 1/2 teaspoons salt

1/4 cup fresh dill

Snipped dill sprigs

6 lemon slices

Heat oil in a 4-quart saucepan over medium heat. Add onion and sauté 3 minutes. Add stock and bring to boil, then reduce heat and simmer, covered, 20 minutes. Remove from heat and let cool slightly.

Place eggs in a medium bowl and whisk in 1 cup stock mixture, lemon juice, and salt. Stir into pan and cook until heated through (do not boil, or soup may curdle).

Stir in dill. Garnish each serving with snipped dill and lemon.

GREEK EGG AND LEMON SOUP WITH RICE

Greek cooks say that when preparing this soup, making a kissing sound as you stir the broth and lemon juice into the eggs prevents the mixture from curdling.

Serves 4

3 1/2 cups canned low-sodium chicken broth

1/4 cup long-grain white rice

3 large eggs

3 tablespoons fresh lemon juice

2 tablespoons minced fresh mint or parsley

In a large saucepan over medium heat, bring broth to boil. Stir in rice, then reduce heat and simmer, covered, until almost tender, about 15 minutes.

Meanwhile, in a large howl, using an electric mixer on high speed, beat eggs until light yellow and slightly thickened. Gradually add 1/4 cup hot broth mixture and lemon juice and beat 2 minutes.

Slowly pour egg mixture into pan in a thin stream, beating constantly with a fork until eggs cook and shred very finely (do not boil, or eggs will curdle). Sprinkle each serving with mint.

BASIC BEEF STOCK

Nothing makes soup or stew taste better than really well-seasoned, homemade stock. It’s worth the effort to always have some on hand in the freezer.

Makes 5 Cups

1 tablespoon sunflower oil

1 piece lean stewing beef (4 ounces)

1 onion, quartered

1 carrot, coarsely chopped

1 celery stalk, coarsely chopped

2 bay leaves

1 parsley sprig

1 thyme sprig

10 whole black peppercorns

1/2 teaspoon salt

Heat oil in a large saucepan over high heat. Add beef and cook until browned on all sides, then transfer to a plate. Reduce heat, add onion, carrot, and celery, and sauté 5 minutes or until browned. Add 7 cups water, increase heat to high, and bring to boil.

Return beef to pan, return to boil, and skim off foam. Add bay leaves, parsley, thyme, peppercorns, and salt. Reduce heat and simmer, covered hours.

Strain stock through a sieve into a heatproof bowl, discarding solids. When cool, refrigerate until cold, then remove fat with a spoon. Use refrigerated stock within 3 days or frozen stock within 3 months.

ROASTED BEEF STOCK

Roasting both the bones and the vegetables gives this stock rich flavor as well as beautiful color.

Makes 8 Cups

4 pounds beef shinbones

2 large yellow onions, cut into slim wedges

3 medium carrots, scrubbed and cut into 2-inch chunks

1 medium white turnip, scrubbed and quartered

1 parsnip, scrubbed and cut into 2-inch chunks

2 celery stalks with leaves, cut into 2-inch chunks

4 garlic cloves, bruised

6 parsley sprigs

8 whole black peppercorns

2 thyme sprigs or 1/2 teaspoon dried thyme, crumbled

Preheat oven to 450°F. Place bones in a large shallow pan and roast, turning occasionally, until beginning to brown, about 30 minutes. Stir in onions, carrots, turnip, parsnip, and celery and roast 30 minutes or until bones are well browned.

Using a slotted spoon, transfer bones and vegetables to an 8-quart soup pot. Add 14 cups water, garlic, parsley, peppercorns, and thyme. Drain off excess fat from roasting pan, pour in 2 cups water, and stir with a wooden spoon to loosen browned bits. Add to pot.

Bring stock to boil over high heat, skimming off foam. Reduce heat to medium-low and simmer 3 hours, skimming occasionally.

Strain stock through a large sieve lined with 2 layers of cheesecloth into a large heatproof bowl, discarding solids. When stock is cool, cover and refrigerate until cold, then remove fat with a spoon. Use refrigerated stock within 3 days or frozen stock within 3 months.

BEEF STOCK WITH ROASTED VEGETABLES

Here’s a great technique for adding extra flavor to homemade stock: Roast the vegetables before putting them in the pot.

Makes 12 Cups

3 pounds beef bones

1 1/2 pounds meaty crosscut beef shanks inch thick

1 pound boneless beef chuck, cut into large chunks

1 extra-large yellow onion, unpeeled, quartered

1 large white turnip, peeled and cut into 1-inch cubes

3 large carrots, scrubbed and coarsely chopped

1 large parsnip, peeled and thickly sliced

1 1/2 cups low-sodium vegetable juice cocktail

1 can (16 ounces) whole tomatoes, undrained

2 large leeks with tops, rinsed and thickly sliced

1 celery stalk with leaves, thickly sliced

8 parsley sprigs

4 garlic cloves, crushed with the flat of a knife

2 thyme sprigs or 1 teaspoon dried thyme

2 bay leaves

1/2 teaspoon salt

Preheat oven to 500°F. Arrange bones, shanks, and chuck in a large shallow pan and roast 45 minutes or until well browned, turning occasionally. Transfer to an 8-quart soup pot. Stir onion, turnip, carrots, and parsnip into pan juices and roast 15 minutes or until browned, stirring occasionally. Transfer to pot.

Pour 2 cups cold water into roasting pan, stir with a wooden spoon to loosen browned bits, and add to pot. Add 12 cups water, vegetable juice, tomatoes, leeks, celery, parsley, garlic, thyme, bay leaves, and salt. Bring to boil over high heat, skimming off foam. Reduce heat and simmer, uncovered hours, skimming occasionally.

Strain stock through a large sieve into a heatproof bowl, discarding solids. When cool, cover and refrigerate until cold, then remove fat with a spoon. Use refrigerated stock within 3 days or frozen stock within 3 months.

BEEF STOCK WITH TOMATOES

Adding tomatoes to basic beef stock enriches the color, flavor, and nutrition of this soup-making essential.

Makes 9 Cups

3 pounds beef or veal bones, cut into 2-inch pieces

2 large onions, unpeeled, halved

2 garlic cloves

10 whole black peppercorns

2 bay leaves

Parsley sprigs

2 large carrots, cut into 2-inch pieces

2 celery stalks, cut into 2-inch pieces

1 cup canned crushed tomatoes

Rinse bones under cold water. In a large soup pot over medium-high heat, combine bones and 12 cups water and bring to boil, skimming off foam.

Add onions, garlic, peppercorns, bay leaves, parsley, carrots, and celery and return to boil. Reduce heat, partially cover, and simmer, skimming occasionally hour. Add tomatoes and simmer 30 minutes.

Strain stock through a cheesecloth-lined sieve into a large heatproof bowl, discarding solids. Skim off fat by drawing a sheet of paper towel across the surface or let cool, refrigerate until cold, and remove fat with a spoon. Use refrigerated stock within 3 days or frozen stock within 3 months.

VIETNAMESE BROTH WITH NOODLES

Punchy flavors and aromatic ingredients transform this light broth into an exotic dish. Unlike many Asian soups, the ingredients in this one are not fried first, so fat content remains low. Select prime-quality lean steak, which has good flavor when poached.

Serves 2

1 ounce dried shiitake mushrooms

3 ounces fine rice noodles, such as vermicelli

6 ounces lean top round steak, diced

1 1/4 cups beef stock

2 tablespoons fish sauce

1 heaping teaspoon grated fresh ginger

1 ounce bean sprouts

1/2 small onion, thinly sliced

2 scallions, thinly sliced

2 small fresh red bird’s-eye chiles or 1 medium red chile, seeded and finely chopped (wear gloves when handling; they burn)

1 tablespoon shredded fresh mint

1 tablespoon shredded fresh cilantro

1 tablespoon shredded fresh basil

Lime wedges

Soy sauce (optional)

Rinse mushrooms and place in a small bowl. Place noodles in a large bowl. Cover mushrooms with boiling water and soak 20 minutes. Cover noodles with boiling water and soak 4 minutes or according to package directions; drain.

Drain mushrooms and pour soaking liquid into a large saucepan. Trim tough stems from mushrooms, then slice caps and add to pan. Add steak, stock, fish sauce, and ginger and bring to boil. Reduce heat and simmer, skimming off foam to 15 minutes, or until steak is tender.

Divide noodles, bean sprouts, and onion between 2 large deep soup bowls. Using a slotted spoon, remove steak and mushrooms from broth and divide between bowls. Ladle in broth, then scatter scallions, chiles, mint, cilantro, and basil over each serving. Garnish with lime wedges and soy sauce, if desired.

BROWN MEAT STOCK

Nothing ensures the success of a homemade soup as much as a base of good, homemade stock. This recipe can make rich beef, veal, or lamb stock.

Makes 12 Cups

4 pounds meaty beef, lamb, or veal bones (neck bones, shank crosscuts, short ribs, knuckles, or leg bones with marrow)

1/2 cup low-sodium tomato sauce (optional)

4 celery stalks with leaves, cut up

4 large carrots, cut up

2 large yellow onions, thickly sliced

2 medium tomatoes, cut up (optional)

1 large all-purpose potato, white turnip, or parsnip, peeled and thickly sliced

1 cup thickly sliced scallion or leek tops

4 garlic cloves, halved

4 bay leaves

1 tablespoon dried basil

1 tablespoon dried thyme

2 teaspoons salt

1 teaspoon whole black peppercorns

1/2 teaspoon whole cloves

Preheat oven to 425°F. Arrange bones in a large shallow pan and roast 25 minutes, then turn and roast 15 minutes. If desired, use a pastry brush to spread tomato sauce over bones. Roast 10 minutes or until well browned. Transfer to a 10-quart soup pot.

Pour 2 cups water into pan, stir with a wooden spoon to loosen browned bits, and add to pot. Add 12 cups water, celery, carrots, onions, tomatoes, if desired, potato, scallions, garlic, bay leaves, basil, thyme, salt, peppercorns, and cloves. Bring to boil, then reduce heat and simmer, covered 1/2 hours.

Using a slotted spoon, remove bones. When cool enough to handle, remove meat (reserve for another use, if desired). Strain stock through a large sieve lined with 2 layers of cheesecloth into a large heatproof bowl, discarding solids.

To clarify stock, if desired, pour into a clean saucepan over medium-high heat. In a cup, stir together 1/4 cup cold water and 1 egg white. Pour into stock and bring to a boil, then remove from heat and let stand 5 minutes. Strain through a sieve lined with clean, damp cheesecloth.

When stock is cool, cover and refrigerate until cold, then remove fat with a spoon. Use refrigerated stock within 3 days or frozen stock within 3 months.

LAMB STOCK

You can use lean lamb to make stock. Always chill and remove fat from the surface before using finished stock.

Makes 5 Cups

1 tablespoon sunflower oil

4 ounces lamb stew meat or leg-of-lamb bone

1 onion, quartered

1 carrot, coarsely chopped

1 celery stalk, coarsely chopped

2 bay leaves

1 parsley sprig

1 thyme sprig

10 whole black peppercorns

1/2 teaspoon salt

Heat oil in a large saucepan over high heat. Add lamb or bone and cook until browned on all sides, then transfer to a plate. Reduce heat, add onion, carrot, and celery, and sauté 7 minutes or until browned. Add 7 cups water and bring to boil.

Return lamb to pan and bring to boil, skimming off foam. Add bay leaves, parsley, thyme, peppercorns, and salt. Reduce heat and simmer, covered hours.

Strain stock through a sieve into a heatproof bowl, discarding solids. When stock is cool, cover and refrigerate until cold, then remove fat with a spoon. Use refrigerated stock within 3 days or frozen stock within 3 months.

HAM STOCK

This is an excellent liquid for cooking beans or making ham- or pork-based soups.

Makes About 7 Cups

1 meaty knucklebone from cooked ham

1 onion, quartered

1 carrot, coarsely chopped

1 celery stalk, coarsely chopped

1 bay leaf

1 parsley sprig

2 fresh sage leaves

4 whole cloves

8 whole black peppercorns

In a large saucepan, combine hambone, onion, carrot, and celery. Add 9 cups cold water and bring to boil, skimming off foam. Add bay leaf, parsley, sage, cloves, and peppercorns, then reduce heat and simmer, covered hours.

Strain stock through a sieve into a heatproof bowl, discarding solids. When cool, cover and refrigerate until cold, then remove fat with a spoon. Use refrigerated stock within 3 days or frozen stock within 3 months.

BASIC FISH STOCK

Trimmings from lean fresh fish, such as cod, sole, or flounder, are the base of this light, rich-tasting broth.

Makes 8 Cups

2 pounds heads, bones, and trimmings from cod, flounder, or other lean fish, rinsed and cut into 3-inch pieces

2 carrots, cut into 2-inch pieces

1 large onion, unpeeled, quartered

1 strip lemon rind inches long

1 strip orange rind inches long

8 whole black peppercorns

1 bay leaf

Parsley stems

Place fish trimmings in a large soup pot over medium heat, cover with 12 cups water, and bring to boil, skimming off foam.

Add carrots, onion, lemon and orange rind, peppercorns, bay leaf, and parsley and return to boil. Reduce heat to low, partially cover, and simmer, skimming occasionally, 30 minutes.

Strain stock a through cheesecloth-lined sieve into a heatproof bowl, discarding solids. Use refrigerated stock within 3 days, frozen stock within 3 months.

EASY FISH STOCK

Makes 4 Cups

1 onion, thinly sliced

4 parsley sprigs

2 bay leaves

2 carrots, peeled and thinly sliced

2 celery stalks, thinly sliced

4 whole black peppercorns

2 pounds white fish skin, bones, and heads without gills, rinsed

In a large saucepan over high heat, combine onion, parsley, bay leaves, carrots, celery, peppercorns, and fish trimmings. Add 5 cups boiling water and bring to boil, skimming off foam. Reduce heat and simmer, uncovered, 30 minutes.

Remove from heat and let cool 10 minutes, then strain through a fine sieve into a heatproof bowl, discarding solids. When cool, cover and refrigerate until cold, then remove fat with a spoon. Use refrigerated stock within 3 days or frozen stock within 3 months.

FISH STOCK WITH WINE

Wine adds an extra dimension to the flavor of fish stock; you can use this homemade brew for wonderful soups and sauces.

Makes 16 Cups

6 pounds heads and bones from lean white fish, such as flounder, haddock, halibut, sea bass, cod, or sole, rinsed

4 medium yellow onions, unpeeled, coarsely chopped

4 celery stalks with leaves, coarsely chopped

2 cups dry white wine or cold water

16 parsley sprigs

16 whole black peppercorns

2 bay leaves

In an 8-quart soup pot over high heat, combine fish trimmings, onions, celery, wine, parsley, peppercorns, and bay leaves. Add 14 cups cold water and bring to boil, skimming off foam. Reduce heat and simmer, uncovered, 30 minutes.

Strain stock through a sieve into a heatproof bowl, discarding solids. When cool, cover and refrigerate until cold, then remove fat with a spoon. Use refrigerated stock within 3 days or frozen stock within 3 months.

FISH STOCK WITH LEEKS

A fragrant fish stock such as this one can make the difference between a great fish soup and a so-so one.

Makes 6 Cups

2 tablespoons olive oil

1 medium yellow onion, halved and thinly sliced

1 medium leek, halved lengthwise and thinly sliced

1 garlic clove, crushed

1 celery stalk, thinly sliced

2 medium carrots, thinly sliced

2 1/2 pounds heads and bones from flounder, cod, or halibut, rinsed, cut up, and gills removed

1/2 cup dry white wine

6 flat-leaf parsley sprigs

1/2 teaspoon dried thyme, crumbled

1/2 teaspoon salt

Heat oil in a 5-quart Dutch oven or soup pot over medium heat. Add onion, leek, and garlic and sauté 7 minutes or until softened. Add celery and carrots and sauté 6 minutes or until carrots are softened.

Add fish trimmings and stir to coat. Add wine and cook 2 minutes or until slightly evaporated. Increase heat to high, add 6 cups cold water, and bring to boil, skimming off foam. Reduce heat to medium-low, add parsley, thyme, and salt, and simmer, partially covered, 40 minutes or until broth is richly flavored.

Strain stock through a sieve into a heatproof bowl, discarding solids. When cool, cover and refrigerate until cold, then remove fat with a spoon. Use refrigerated stock within 3 days or frozen stock within 3 months.

SEAFOOD BROTH

Delicate seafood is complemented by saffron, tomatoes, and zucchini in a clear, flavorful broth.

Serves 4

3 1/2 cups fish stock

1/4 teaspoon saffron threads

1 pound mussels in shells, scrubbed and beards removed

4 ounces shrimp, peeled and deveined

4 ounces scallops, shelled and sliced

1 pound flounder fillet, skin removed and cut into 3/4 x 2-inch pieces

2 tomatoes, cored, seeded, and diced

1 zucchini, finely diced

Salt and black pepper

1 tablespoon fresh chives, minced

In a large saucepan over medium-high heat, bring stock to boil. Crumble in saffron, stir well, and remove from heat.

Discard any broken mussel shells or those that do not close when tapped. Place mussels in a clean saucepan over medium heat and cover tightly; do not add water. Cook 4 minutes or until shells open, shaking pan occasionally.

Set a colander over stock pan and tip mussels into it to drain juices into stock. When mussels are cool, remove from shells, discarding any that did not open.

Bring stock to boil, then reduce heat and simmer. Add mussels, shrimp, scallops, flounder, tomatoes, and zucchini. Return to boil, then reduce heat and simmer 3 minutes. Season to taste with salt and pepper.

Ladle soup into warm bowls and garnish with chives.

ASIAN-STYLE FISH SOUP

This is a tasty soup you can prepare with ingredients from a well-stocked pantry and have on the table in minutes.

Serves 4

4 cups fish stock

4 scallions, sliced

1 garlic clove, minced

1 piece fresh ginger/2 inch long, finely chopped

1 teaspoon soy sauce

1 teaspoon hot red pepper flakes

1/2 cup cooked shrimp, chopped

1 can (6 1/2 ounces) chopped clams, drained

Chopped fresh cilantro

In a medium soup pot over medium heat, bring stock to boil. Add scallions, garlic, ginger, soy sauce, red pepper flakes, shrimp, and clams. Reduce heat and simmer, uncovered, 2 minutes or until heated through. Garnish with cilantro.

BASIC VEGETABLE STOCK

Making your own vegetable stock gives you a delicious base for many vegetarian soups and stews and it’s far less salty than commercial versions.

Makes About 4 Cups

2 large carrots, coarsely chopped

1 large onion, coarsely chopped

2 celery stalks, coarsely chopped

1 large tomato, cut into 1-inch chunks

1 medium turnip, coarsely chopped

1 small parsnip, coarsely chopped

1 cup shredded Romaine lettuce

6 parsley sprigs

1 garlic clove

1 bay leaf

3/4 teaspoon dried thyme

In a large soup pot over medium heat, combine carrots, onion, celery, tomato, turnip, parsnip, lettuce, parsley, garlic, bay leaf, and thyme. Add 7 cups water and bring to boil, skimming off foam. Reduce heat to low and simmer, partially covered hour.

Strain stock through a sieve lined with 2 layers of dampened cheesecloth into a large heatproof bowl, discarding solids. When cool, cover and refrigerate up to 3 days or freeze up to 3 months.

ROASTED VEGETABLE STOCK

Roasting vegetables enriches the flavor of vegetable stock just as much as roasting bones does for meat and poultry stocks.

Makes 5 1/2 Cups

2 tablespoons olive oil

3 large carrots

2 medium parsnips, peeled

2 medium leeks, halved lengthwise

2 celery stalks with leaves, halved

1 large yellow onion, halved

4 garlic cloves, unpeeled

3 plum tomatoes, halved

6 parsley sprigs

3 slices fresh ginger, each about the size of a quarter, unpeeled

3/4 teaspoon dried rosemary, crumbled

1 teaspoon salt

Preheat oven to 400°F. Pour oil into a 13 x 9 x 2-inch roasting pan and add carrots, parsnips, leeks, celery, onion, and garlic. Stir to coat, then roast, uncovered, 30 minutes or until lightly colored.

Transfer vegetables to a 5-quart Dutch oven or soup pot over high heat and add 7 cups water, tomatoes, parsley, and ginger. Bring to boil and stir in rosemary and salt. Reduce heat to medium-low and simmer, partially covered hour or until vegetables are very tender and stock is richly flavored.

Strain stock through a sieve into a heatproof bowl, discarding solids. Add salt. When cool, cover and refrigerate up to 3 days or freeze up to 3 months.

LIGHT VEGETABLE STOCK

This stock is a necessity for vegetarian dishes, but it’s also very good for fish and poultry recipes that require delicate flavor.

Makes 6 Cups

1 tablespoon sunflower oil

8 ounces leeks, chopped

1 large onion, chopped

1 large bay leaf

Thyme sprigs

Parsley sprigs

8 ounces carrots, diced

3 large celery stalks with leaves, diced

1 teaspoon salt

5 whole black peppercorns

Heat oil in a large heavy saucepan or soup pot over medium heat. Add leeks and onion, stir, and reduce heat to low. Cover tightly and cook 20 minutes, shaking pan occasionally.

Add bay leaf, thyme, parsley, carrots, celery, and salt. Add 7 cups cold water, increase heat to high, and bring to boil, skimming off foam. Add peppercorns, reduce heat to low, and simmer, covered, 35 minutes.

Strain stock through a sieve into a large heatproof bowl, discarding solids. When cool, cover and refrigerate up to 3 days or freeze up to 3 months.

VEGETABLE STOCK WITH CELERY ROOT

Celery root brings a rich, deep flavor to this vegetarian vegetable stock.

Makes 12 Cups

2 tablespoons vegetable oil

3 large leeks with tops, rinsed and sliced

2 large carrots, scrubbed and coarsely chopped

1 medium onion, coarsely chopped

4 garlic cloves, crushed with the flat of a knife

8 ounces fresh mushrooms, halved

1 small celery root, peeled and sliced

3 celery stalks with leaves, coarsely chopped

2 medium parsnips, peeled and thickly sliced

10 parsley sprigs

1 1/2 tablespoons minced fresh ginger

2 bay leaves

3/4 teaspoon dried marjoram

3 tablespoons tomato paste

1/2 teaspoon salt

Heat oil in a 6-quart stockpot over mediumhigh heat. Add leeks, carrots, onion, and garlic and sauté, stirring occasionally, 10 minutes or just until tender.

Add 14 cups water, mushrooms, celery root, celery, parsnips, parsley, ginger, bay leaves, marjoram, tomato paste, and salt. Increase heat to high and bring to boil, then reduce heat and simmer, uncovered hour. Strain stock through a large sieve into a heatproof bowl, discarding solids. When cool, cover and refrigerate up to 3 days or freeze up to 3 months.

VEGETABLE STOCK WITH ROASTED WHEAT

This stock is excellent in meat soups and casseroles as well as in vegetarian recipes. You can find wheat grains at health food stores.

Makes 6 Cups

4 1/2 ounces whole wheat grains

1 tablespoon sunflower oil

4 ounces dark flat mushrooms, chopped

2 onions, chopped

3 carrots, peeled and chopped

3 celery stalks, chopped

1 parsley sprig

1 thyme sprig

1 marjoram sprig

2 bay leaves

8 whole black peppercorns

1 teaspoon salt

Preheat oven to 350°F. Place wheat in roasting pan and roast 30 minutes or until grains are dark brown.

Heat oil in a large heavy saucepan over low heat. Add mushrooms and onions, stir to coat, and cook, covered, 5 minutes, shaking pan occasionally. Stir in wheat, carrots, and celery. Add 7 cups water and bring to boil, skimming off foam. Reduce heat, add parsley, thyme, marjoram, bay leaves, peppercorns, and salt, and simmer, covered, 45 minutes.

Strain stock through a fine sieve into a heatproof bowl, discarding solids. When cool, cover and refrigerate up to 3 days or freeze up to 3 months.

QUICK VEGETABLE CONSOMMÉ

Here’s a healthy, pretty, tasty soup that you can whip up in no time. Offer a sandwich with it for lunch or use it as a starter for dinner.

Serves 4

6 parsley sprigs

2 garlic cloves

2 bay leaves

1 teaspoon whole black peppercorns

1 tablespoon butter

1 medium leek, white part only, rinsed and sliced

4 cups vegetable stock

2 medium celery stalks, cut into matchsticks

2 medium carrots, peeled and cut into matchsticks

4 ounces snow peas, trimmed

Tie parsley, garlic, bay leaves, and peppercorns in a piece of cheesecloth to make a bouquet garni.

In a large saucepan over low heat, melt butter. Add leek and sauté 5 minutes or until soft. Add stock and bouquet garni, increase heat to high, and bring to boil.

Add celery and carrots, reduce heat, and simmer, covered, 5 minutes or until vegetables are just tender. Remove bouquet garni, stir in snow peas, and cook 1 minute or until heated through.

SHREDDED SPINACH SOUP

This is an impressive homemade soup that will take no time at all to put before your family or friends.

Serves 4

4 cups vegetable stock

1 cup tender spinach leaves, rolled and cut crosswise into narrow strips

Salt and black pepper

Ground nutmeg

Toasted slivered almonds

In a medium saucepan over medium heat, bring stock to boil. Add spinach and cook 1 minute. Season to taste with salt, pepper, and nutmeg and sprinkle with almonds.

VEGETARIAN VEGETABLE PASTA SOUP

Here’s a light soup that is quick to make and very tasty. Put it in a thermos to enjoy away from home.

Serves 4

4 cups vegetable stock

1/4 cup pastina or other tiny pasta shapes

2 fresh mushrooms, sliced

1/4 leek, sliced

1 small tomato, peeled, cored, seeded, and diced

1 tablespoon parsley, chopped Salt and black pepper

In a large saucepan over medium-high heat, bring stock to boil. Add pastina, reduce heat, and simmer, uncovered, 4 minutes or until pasta is partially cooked.

Add mushrooms, leek, and tomato and simmer 3 minutes or until crisp-tender. Stir in parsley and season to taste with salt and pepper.

JAPANESE MISO SOUP

Shiitake mushrooms, ginger, miso, and stock made with dried kombu seaweed bring rich, savory flavors to this Asian broth, which is quick and easy to make. You can find dried kombu and miso (soybean paste) in Asian markets, health food stores, or specialty food stores. Although they’re relatively high in sodium, a small amount provides a lot of flavor.

Serves 4

1 packet (about 14 ounces) dried kombu seaweed

1 tablespoon sake, Chinese rice wine, or dry sherry

2 teaspoons superfine sugar

1/2 teaspoon finely grated fresh ginger

2 tablespoons miso paste

4 scallions, sliced at an angle

6 fresh shiitake mushrooms, thinly sliced

3 ounces tofu, diced

1 bunch watercress, trimmed

In a medium saucepan, combine 2 1/2 cups water and kombu. Bring to boil, then remove from heat, cover, and let stand 5 minutes. Using a slotted spoon, remove kombu.

Stir sake, sugar, and ginger into pan and bring to boil. Reduce heat and stir in miso until dissolved.

Add scallions, mushrooms, tofu, and watercress and cook, stirring, over low heat 2 minutes (do not boil). Ladle soup into small bowls.

MISO SOUP WITH CABBAGE AND ROOT VEGETABLES

This soup is very nourishing yet light.

Serves 6

2 teaspoons vegetable oil

1 medium yellow onion, finely chopped

1 small celery stalk, finely chopped

2 garlic cloves, minced

2 teaspoons minced fresh ginger

1 large carrot, peeled and thinly sliced

1 large parsnip, peeled and thinly sliced

3 turnips, peeled and cut into 1/2-inch cubes

1 1/2 cups coarsely chopped Savoy cabbage

6 cups vegetable stock

1 tablespoon miso paste

1/4 teaspoon salt

1/8 teaspoon red pepper flakes

2 tablespoons minced fresh cilantro or parsley (optional)

Heat oil in a large saucepan over medium heat. Add onion, celery, garlic, and ginger and sauté, stirring occasionally, 5 minutes.

Add carrot, parsnip, turnips, cabbage, stock, miso, salt, and red pepper flakes. Bring to boil, stirring to dissolve miso. Reduce heat, cover, and simmer 20 minutes or until vegetables are tender. Garnish with cilantro, if desired.

COLD SOUPS

recipe list

Avocado Soup

Leek and Avocado Soup

Avocado and Coconut Soup

Avocado and Shrimp Soup

Carrot Soup with Dill

Cool Cucumber Soup

Cucumber Soup with Buttermilk

Yellow Squash and Pepper Soup

Yellow Squash Soup with Rosemary

Cream of Zucchini Soup

Cold Zucchini Soup

Chive Vichyssoise

White Borscht

Creamy Chilled Tomato Soup

Chilled Tomato and Fennel Soup

Classic Gazpacho

Simple Gazpacho

Chunky Gazpacho

Gazpacho with Avocado

Gazpacho with Paprika

Herbed Gazpacho

Gazpacho with Vegetable Juice

Blender Red Gazpacho

Tomato-Apple Gazpacho

Gazpacho with Celery and Coriander

Gazpacho with French Bread

White Gazpacho with Potatoes and Yogurt

White Gazpacho with Grapes and Chicken Stock

Green Gazpacho

Chickpea Gazpacho

Black Bean Gazpacho

Spiced Rhubarb Soup

Cream of Watercress Soup

Apricot-Buttermilk Soup

Blackberry Soup

Spicy Blueberry Soup

Cool Blueberry Soup

Chilled Cantaloupe Soup

Cantaloupe and Orange Soup

Honeydew Soup

Hungarian Cream of Cherry Soup

Tart Cherry Soup

Black Cherry Soup

Peach Soup with Almonds

Pretty Peach Soup

Cool Raspberry Soup

Danish Fruit Soup

Chilled Strawberry Soup

Fresh Fruit Vegetable Soup

Mixed Fruit Soup

Iced Melon and Berry Soup

Summer Fruit Soup

Summer Pudding Soup

Chilled Trout Soup

Cold Shrimp and Cucumber Soup

AVOCADO SOUP

Serves 6

2 tablespoons unsalted butter

1 medium yellow onion, chopped

2 large fresh or pickled jalapeño peppers with seeds, minced (wear gloves when handling; they burn)

2 tablespoons all-purpose flour

3 1/2 cups homemade chicken stock or low-sodium canned chicken broth

2 medium ripe avocados, peeled, halved, and pitted

1/2 cup low-fat plain yogurt

1/4 cup chopped fresh cilantro or 1/4 cup chopped fresh parsley plus 2 teaspoons ground coriander

Fresh lemon juice to taste

Garnish (optional):

2 tablespoons vegetable oil

1/4 teaspoon chili powder

3 corn tortillas (6-inch diameter)

In a large heavy saucepan over medium-high heat, melt butter. Add onion and jalapeños and sauté 5 minutes or until tender. Stir in flour and cook, stirring constantly, until bubbly. Whisk in stock and 1/2 cup water and bring to boil. Reduce heat and simmer, covered, 15 minutes. Strain mixture into a large bowl, reserving vegetables. Return stock to pan.

Cut 1 1/2 avocados into chunks. Dice remaining avocado half and set aside. In a food processor or blender, puree vegetables, yogurt, and avocado chunks 45 seconds or until smooth.

Bring stock to simmer over medium heat. Whisk in avocado puree and heat through (do not boil). Remove from heat, stir in cilantro and diced avocado, and season to taste with lemon juice. Ladle into small bowls and refrigerate at least 3 hours.

About 15 minutes before serving, prepare tortilla chips, if desired. Preheat oven to 400°F. In a cup, mix oil and chili powder and brush on both sides of tortillas. Using scissors, cut each tortilla into 8 wedges and bake on an ungreased baking sheet 10 minutes or until crisp and golden. Garnish soup with tortilla chips.

This Southwestern soup combines avocado with Mexican spices and a French velouté, or white sauce made with stock.

LEEK AND AVOCADO SOUP

Cilantro and lime juice accentuate the delicate avocado flavor in this refreshing soup.

Serves 4

1 tablespoon extra-virgin olive oil

1 pound leeks, halved lengthwise and sliced

1 garlic clove, minced

2 1/2 cups vegetable or chicken stock

1 large ripe avocado, halved and pitted

1/2 cup low-fat plain yogurt

1 tablespoon lime juice

2 tablespoons chopped fresh cilantro

Salt and black pepper

Lime slices

Cilantro sprigs

Heat oil in a medium saucepan over medium heat. Add leeks and garlic and sauté 10 minutes or until leeks are softened. Add stock and bring to boil. Reduce heat and simmer, covered, 10 minutes or until leeks are cooked.

Remove from heat and let cool. Puree in a blender or food processor or in pan with a hand-held blender. Pour into a bowl and refrigerate at least 3 hours.

Just before serving, scoop flesh from avocado and puree until smooth. Stir puree, yogurt, lime juice, and cilantro into soup. Season with salt and pepper. Ladle into 4 bowls and garnish with lime and cilantro.

AVOCADO AND COCONUT SOUP

Tropical flavors of chile pepper, coconut, and cilantro characterize this cold soup, which gets its silky texture and rich flavor from ripe avocados and smooth, creamy Greek yogurt.

Serves 4

1/2 vegetable stock cube

2 medium avocados

4 scallions, chopped

1 large garlic clove, minced

1 fresh green chile, seeded and chopped (wear gloves when handling; chiles burn)

1 small bunch cilantro, rinsed, dried, and chopped

1 cup Greek yogurt

2/3 cup coconut milk

1 tablespoon olive oil

Pinch of sugar

1 tablespoon lemon juice

Salt and black pepper

Fresh cilantro leaves

In a measuring cup, dissolve stock cube in a small amount of boiling water, then add chilled water to make 1 1/4 cups.

Halve and pit avocados and scoop flesh into a blender or food processor. Add stock, scallions, garlic, chile, cilantro, yogurt, coconut milk, oil, sugar, and lemon juice and process until smooth.

Season with salt and pepper and refrigerate at least 3 hours. Serve in chilled bowls and garnish with cilantro leaves and freshly ground black pepper.

AVOCADO AND SHRIMP SOUP

On a hot summer day, this soup is quite refreshing.

Serves 8

1 bottle (8 ounces) clam juice

1 package (8 ounces) cream cheese, softened

1 garlic clove, minced

1 package (5 ounces) frozen cooked salad shrimp, thawed

1 bottle (32 ounces) tomato juice

1 medium ripe avocado, peeled, halved, pitted, and diced

1/2 cup chopped cucumber

1/3 cup chopped scallions

2 tablespoons red wine vinegar

2 teaspoons sugar

1 teaspoon dill weed

1/2 teaspoon salt

1/4 teaspoon hot red pepper sauce

1/8 teaspoon black pepper

In a blender, combine clam juice and cream cheese and process until smooth. Pour into a large bowl.

Add garlic, shrimp, tomato juice, avocado, cucumber, scallions, vinegar, sugar, dill, salt, red pepper sauce, and pepper and mix well. Cover and refrigerate at least 2 hours before serving.

CARROT SOUP WITH DILL

Carrots and dill are a perfect taste combination; this lovely soup is as good hot as it is cold.

Serves 4

1 tablespoon vegetable oil

1 onion, coarsely chopped

1 garlic clove, minced

2 cans (14 1/2 ounces each) low-sodium fat-free chicken broth

1 1/4 pound carrots, peeled and coarsely chopped

1/2 teaspoon dried thyme, crumbled

1/4 teaspoon salt

1/4 teaspoon white pepper

1/4 cup low-fat plain yogurt

1 tablespoon finely chopped dill

In a medium saucepan over medium heat, heat oil. Add onion and garlic and sauté 5 minutes or until softened. Add broth, carrots, and thyme. Bring to boil, reduce heat, and simmer, uncovered, 40 minutes or until vegetables are tender.

Transfer in batches to a food processor or blender, cover, and puree until smooth. Add salt and pepper. To serve hot, ladle into bowls and garnish each with yogurt and dill. To serve cold, remove from heat and let cool to room temperature. Cover and refrigerate 3 hours. Garnish just before serving.

COOL CUCUMBER SOUP

This is a great soup to make on a steamy summer day, since it requires no cooking. Just assemble the cold ingredients, mix them together, and ladle out.

Serves 4

1 large cucumber

4 bushy mint sprigs

1 2/3 cups plain yogurt

2/3 cup light cream

2 tablespoons white wine vinegar

Salt and black pepper

Ice cubes (optional)

4 small mint sprigs

Place 4 soup bowls in refrigerator. Trim, rinse, and dry cucumber, then grate coarsely into a large bowl.

Rinse and dry mint. Strip leaves from stalks and shred enough to give 4 tablespoons. Add to cucumber.

Stir in yogurt, cream, and vinegar. Season with salt and pepper and stir again. Divide among chilled bowls. Add one or two ice cubes to each, if desired, and garnish with mint.

CUCUMBER SOUP WITH BUTTERMILK

Nothing is more cooling on a sultry summer day than this chilled cucumber soup.

Serves 4

2 medium cucumbers, peeled, seeded, and chopped

1 medium red onion, thinly sliced

1/3 cup fresh dill, minced, or 1 1/2 teaspoons dill weed

2 tablespoons fresh mint, minced, or 2 teaspoons mint flakes

2 cups buttermilk

1/2 cup low-fat plain yogurt

1/2 cup low-sodium chicken broth

1 1/2 tablespoons chopped walnuts

3 tablespoons red wine vinegar

1/4 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

In a food processor or blender, process cucumbers, onion, dill, and mint 30 seconds. Add buttermilk, yogurt, broth, and walnuts and process 20 seconds or until blended.

Transfer to a medium bowl and stir in vinegar, salt, black pepper, and cayenne. Cover and refrigerate at least 2 hours before serving.

YELLOW SQUASH AND PEPPER SOUP

Yellow squash and bell peppers are part of summer’s bounty that can be united for a delightful cold soup.

Serves 8

2 large yellow bell peppers, cored, seeded, and coarsely chopped

2 garlic cloves, finely chopped

1 teaspoon tomato paste

6 cups vegetable stock

1 pound yellow squash, sliced

1 cup low-fat (1%) milk

1 tablespoon chopped fresh chives

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  • (4/5)
    Lots of great soup recipes, the only downfall of this book is the lack of pictures. Other than the front and back cover, there are zero pictures.