The Soupmaker's Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of SoupThe award-winning chef invites you into her kitchen to share her time-tested techniques for making dozens of soups, bisques, chowders, and purées. Soup, beautiful soup—the most basic of cooked foods, the universal cure-all, a nourishing way to use small amounts of food or leftovers, a dish that can always be stretched to feed more . . . From the basic foundation of stocks to the older, European-inspired concoctions, such as Zuppa Pavese and French Onion Soup, Aliza Green outlines the origins, ingredients, and steps necessary to create a warm and satisfying culinary experience every time. Explore more than 100 soup recipes, plus variations on each one, from all over the world, and in every style of soup you might want to eat. Recipes include:
Accompanied by Steve Legato’s clearly detailed, full-color photography, your soup making success will be effortless. Inside you’ll find a wide-ranging collection of recipes to suit every palate including seafood, poultry, pork, beef, vegan and vegetarian formulas, and a wealth of information you will use over and over again in your culinary endeavors. |
Contents
| 6 | |
Chapter 2 CLEAR BROTHBASED SOUPS | 18 |
Chapter 3 FISH AND SEAFOOD SOUPSTEWS | 42 |
Chapter 4 POTAGES PURÉES AND CREAMY BISQUES | 56 |
Chapter 5 PANADES | 72 |
Chapter 6 BEAN SOUPS | 86 |
Chapter 7 HEARTY SOUPS | 104 |
Chapter 8 CHOWDERS | 122 |
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Common terms and phrases
¼ cup 12 INGREDIENTS basil bay leaves beans beef bell pepper black pepper blender boil bones bouquet garni bowl bread bring brisket broth brown carrots celery Chicken Stock chickpeas chile pepper chiles chilled chives chopped Chowder cilantro clams cloves cold water cook corn cream cup 60 ml diced dough dried fennel fish flavor flour freeze fresh freshly ground black gallon garlic garnish green ground black pepper herbs juice knife Kosher salt kreplach ladle large soup pot leeks lemon lentils liquid lobster minutes mushrooms olive oil onion parsley pasta peeled potatoes pound 225 g purée quarts Rasam recipe refrigerated reserve roasted saffron salt and freshly salt and pepper sauce SAVE FOR STOCK serves simmer skimming skin snow pea soak SOUPMAKER'S TIPS sprigs stems stir to combine Strain strips sweet tablespoons taste teaspoon tender thinly sliced thyme toasted tomato trimmings vegan Vegetable Stock