200 Soups

200 Soups

Madge Baird

Language: English

Pages: 208

ISBN: 1423623312

Format: PDF / Kindle (mobi) / ePub

200 Soups is chock-full of tasty recipes using beans and lentils, fresh and frozen vegetables, beef, chicken, pork, fish, potatoes, tomatoes, and anything else you can find in the pantry. From simple Asian broth-based soups to creamy soups of pureed vegetables and hearty stews and chowders, home cooks will find a variety of recipes and techniques that build confidence in the kitchen while providing delicious, nutritious meals.

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and ketchup. Save little bits of leftover meat or vegetables in separate freezer containers until you need them for a soup. For pureeing, use whatever equipment you have: blender, food processor, smoothie maker, hand-held blender, even a hand-held mixer will work to some degree. The {V} symbol by a recipe title indicates it is vegetarian. Other recipes can become vegetarian with small changes. Soup is meant to be shared. Take some to a neighbor and get something going! Pureed &

chicken broth 1 cup whipping cream 1 teaspoon hot sauce 2 tablespoons flour mixed with 2 tablespoons soft butter Salt and pepper In a medium saucepan, boil potatoes and rosemary in just enough water to cover; when fork-tender, drain and discard rosemary. Meanwhile, in a large saucepan, saute olives, artichoke, and bell pepper in butter for 3 to 4 minutes; remove from pan and set aside. Cook fillets in the same pan, 4 minutes per side. Sprinkle with lemon juice during cooking. Break up fish

potatoes, peeled and finely diced 2 (14.5-ounce) cans chicken broth 1 cup whipping cream 1 cup milk Grill the salmon just until you can flake it with a fork; it can be slightly underdone in the center as it will continue to cook in the soup. Sprinkle salt, dill, and 2 tablespoons lemon juice over flesh side as it cooks. Transfer fish to a plate and remove the skin. Flake the fish into small bite-size pieces. Set aside. In a large saucepan, heat the oil and butter over medium heat; saute

Combine all ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 1-1/2 to 2 hours, stirring occasionally. Add more water as it cooks, if needed. Discard bay leaf. White Hot Chili Makes 4 to 6 servings 1 medium onion, thickly sliced and quartered 4 stalks celery, sliced 1 to 2 tablespoons vegetable oil 4 carrots, diced 3 cups chicken broth 1/4 teaspoon hot sauce 2 teaspoons lime juice 1 bay leaf 1/2 teaspoon dried cilantro or 1 small handful freshly

cream-style corn 1 (10.5-ounce) can tomato soup, condensed 1 (12-ounce) can evaporated milk 1/8 teaspoon onion salt 1/2 to 1 teaspoon curry powder 1 cup shelled edamame Sour cream, optional Puree the corn. In a medium saucepan over medium heat, combine all ingredients. Heat just until the soup starts to boil, then reduce heat to simmer for 2 minutes. Serve with a dollop of sour cream, if desired. Easy Chicken Gumbo Makes 4 to 6 servings 1 (14.5-ounce) can chicken broth 1

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