The Soup Bible: All The Soups You Will Ever Need In One Inspirational Collection

The Soup Bible: All The Soups You Will Ever Need In One Inspirational Collection

Debra Mayhew

Language: English

Pages: 256

ISBN: 184309259X

Format: PDF / Kindle (mobi) / ePub

Over 200 recipes from around the world, with tasty soups for every occasion shown in 800 step-by-step photographs.

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grated nutmeg 11/2 quarts meat or chicken stock salt and freshly ground black pepper 12 slices French bread, to serve Beat the eggs in a bowl with the semolina and cheese. Add the nutmeg. Beat in 1 cup of the cool stock. 1 Meanwhile, heat the leftover stock to simmering point in a large saucepan. 2 When the stock is hot, whisk the egg mixture into the stock. Increase the heat slightly and bring it barely to a boil. Season with salt and pepper. Cook for 3 to 4 minutes: As the egg cooks, the

Sometimes, a soup needs something to lift it out of the ordinary, and garnishes are the answer. They are an important finishing touch, adding a little extra to soups; they not only look good, but can add an extra dimension to the flavor. A garnish can be as simple as a sprinkling of chopped parsley, a swirl of cream, or some freshly grated cheese. Alternatively, it can be something that requires a little more attention, such as homemade croutons or sippets. All the garnishes featured here are

with chopped scallions. ~ 3 Fresh, uncooked shrimp impart the best flavor. If these are not available, you can use cooked shrimp, but add them toward the end of cooking so they don't overcook Lamb and Cucumber Soup This is a very simple soup to prepare, but still tastes delicious. INGREDIENTS Serves 4 8 ounces boneless lamb steak 1 tablespoon light soy sauce 2 teaspoons Chinese rice wine or dry sherry 1/2 teaspoon sesame oil 3-inch piece cucumber 3 cups chicken or vegetable stock 1

stock, wine, and salt and pepper to taste and bring to a boil. Lower the heat, half-cover the pan, and simmer for 10 minutes, stirring occasionally. 2 Add the pasta and continue simmering, uncovered, for about 10 minutes, or until al dente, stirring occasionally to prevent the pasta shapes from sticking together. 3 Add the clams and their juice to the soup and heat through for 3 to 4 minutes, adding more stock if required: Do not allow it to boil or the clams will become tough. Remove from

until light brown, but not crisp. Remove from the pan and drain on paper towels. Lower the heat, cover, and simmer the stew for 15 minutes. Add the potatoes, cover again, and simmer for 10 to 12 minutes longer or until the potatoes are almost tender. 3 COOK'S Melt the butter in the pan. Add the onion and cook, stirring occasionally, for 3 to 5 minutes until soft. Add the garlic and herbs and continue cooking for 1 minute, stirring. Add the tomatoes, vermouth or wine, and stock and bring to a

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