Soup Makes the Meal: 150 Soul-Satisfying Recipes for Soups, Salads and Breads

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Harvard Common Press, Sep 13, 2001 - Cooking - 272 pages
Soup Makes the Meal is divided into 50 menus, each including a soup, a salad, and a bread recipe. The meals are developed so that the flavors within each harmonize, although the separate elements can also be mixed and matched. Best of all, the soups don't require homemade stock, many (but not all) of the breads are quick breads, and the salads range from light to hearty.There's nothing like a steaming bowl of soup on a cold day. White Bean and Kale Minestrone served with Savory Pull-Apart Bread and Roasted Pepper, Potato, and Greens Salad will fortify body and soul. But soup isn't just a cold-weather meal. For the springtime, there's Asparagus Vichyssoise accompanied by Cornmeal Muffins with Bacon and Pecans, and a Cherry Tomato, Cantaloupe, and Red Onion Salad. For the dog days of summer, there's Smoky Fresh Corn Chowder with Raspberry Muffins and Pesto Potato Salad.
 

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Soup Makes the Meal: 150 Soul-Satisfying Recipes for Soups, Salads, and Breads

User Review  - Not Available - Book Verdict

Known for his simple but satisfying home-style recipes and especially his desserts and baked goods, Haedrich (Country Baking) here provides 50 complete menus for soup, salad, and bread (or biscuits or ... Read full review

SOUP MAKES THE MEAL

User Review  - Not Available - Book Verdict

Known for his simple but satisfying home-style recipes and especially his desserts and baked goods, Haedrich (Country Baking) here provides 50 complete menus for soup, salad, and bread (or biscuits or ... Read full review

Contents

FRESH BEGINNINGS STALKING VICHYSSOISE 32
9
MODEST MEANS RICH RESULTS 13
13
STALKING VICHYSSOISE 32
32
Crostini of Olive and Dilly Cottage Cheese Biscuits
51
HERBS TAKE CENTER STAGE 57 AN EARIE SOUP GOES UP IN SMOKE
98
Cape Ann Seafood Chowder Zucchini Muffins with Walnuts and Thyme
106
Cuban Bread
115
CURRYING FLAVORS 128 SAUSAGE SOUP AND SLIPPER BREAD 164
128
FLATBREAD AT THE When Only Serious Soup
149
A SIMPLE FLATBREAD AND CURRIED SOUP 240
180
TAKING TIME FOR YEAST BREAD 154 Roasted Pepper Potato and Greens Salad
187
Cabbage Soup with Parmesan Potato Gnocchi SesameOnion Crescent Rolls
209
SPICY BLACK BEAN CUISINE
220
A BISQUE BUILT FOR Two
230
DINER DREAMS 27
253
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About the author (2001)

Ken Haedrich is the author of the definitive book on pie, Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie, which Melissa Clark in the New York Times called "a masterful pastry tome" and which Cooking light magazine named one of the 100 best cookbooks of the past 25 years. He has written 12 other cookbooks, including Home for the Holidays, which won an International Association of Culinary Professionals Cookbook Award, Dinner Pies, Country Baking, and Apple Pie. He has been a regular contributor to Bon Appetit, Better Homes and Gardens, and Eating Well magazines and he currently serves as Dean of The Pie Academy (thepieacademy.com), an online destination for pie-making wisdom and lore. A native of New Jersey and a former Navy Seabee, he lives with his wife in Wilmington, North Carolina.

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