The Big Book of Soups and Stews: 262 Recipes for Serious Comfort Food
Maryana Vollstedt
Language: English
Pages: 336
ISBN: 081183056X
Format: PDF / Kindle (mobi) / ePub
Where the best-selling Big Book of Casseroles brought bubbling cheese and golden bread crumbs, The Big Book of Soups and Stews brings succulent meats, tender vegetables, and creamy, savory goodness with 262 comforting recipes for soups, chowders, and stews. From a hot and hearty stew for a cold night to a cool, refreshing Vichyssoise for a sizzling afternoon, there's a recipe here for every occasion. Also included are nostalgic classics (like everyone's favorite Chicken Noodle Soup) as well as innovative new creations inspired by the cuisines of the world--from Thai Ginger Chicken to Mexican Seafood. With a wonderful selection of quick bread recipes and a crockpot full of tips and hints to help soup-makers hone their skills, The Big Book of Soups and Stews is the ultimate one-stop comfort food cookbook.
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NEW ORLEANS STYLE Andouille sausage is a smoked, spicy sausage of French origin often used in Cajun cooking. Cajun seasoning is a blend of seasonings available in supermarkets, or you can make your own using the recipe given here. This combination of chicken and sausage makes a great stew. Serve over hot, fluffy rice. SERVES 4 1 to 2 tablespoons vegetable oil 4 chicken thighs (about 11/2 pounds) 6 ounces andouille sausage (2 sausages), cut into 1/2-inch slices 1 large yellow onion,
is just one of the favorites, along with Tuscan White Bean Soup with Tomatoes and a warming Lentil, Split Pea, and Ham Soup included in this chapter. 196 SPICY BLACK BEAN SOUP There are many versions of this soup, but this is one of the best to serve on a midwinter day. Purée it in the food processor until it’s the consistency you prefer—chunky or smooth. Offer a choice of toppings in small bowls. SERVES 4 TO 6 1 tablespoon vegetable oil 1 cup chopped yellow onion 1 cup chopped
(At this point, if you wish, you can transfer the vegetables to a food processor or blender, process until chunky, and return to pot.) In a bowl, whisk together milk, flour, paprika, herbs, salt, and pepper. Stir into vegetable-stock mixture. Whisk over medium heat until bubbly and slightly thickened, about 3 minutes. Add butter, if using. Cook 1 to 2 minutes longer. Remove from heat, add cheese, and stir until melted. 239 HERBED ZUCCHINI SOUP This creamy soup made without cream or flour
SUPA AVAGOLEMONO) This is an authentic and unusual recipe given to me by a Greek friend. The eggs give the soup a fluffy, creamy texture, and the lemon gives it a refreshing tang. Serve with a Greek salad. SERVES 8 TO 10 8 cups chicken stock 11/4 cups uncooked long-grain white rice 3 large eggs, separated 1/3 to 1/2 cup lemon juice (2 lemons) 1 teaspoon salt 1/8 teaspoon ground white pepper In a large soup pot over high heat, bring stock to a boil. Stir in rice. Reduce heat to low
vitamins and minerals, blended together. It can be served hot or cold. SERVES 6 TO 8 5 cups chicken stock or broth 2 cups chopped fresh green beans 2 cups chopped lettuce leaves or spinach 2 cups chopped zucchini (about 3/4 pound) 2 cups peas, fresh or frozen 1 cup chopped celery 1/2 cup chopped green onions, including some tender green tops 1/4 cup chopped parsley 1/2 teaspoon salt Freshly ground pepper to taste Crème fraîhe or plain nonfat yogurt for topping In a saucepan over
