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Download Fine cooking soups & stews : no-fail recipes for every by Taunton Press PDF

By Taunton Press

Soup as a meal is convenience at its most sensible, whatever the season. in truth, four in 10 shoppers devour soup as a meal at domestic once or more every week. aiding to spice up the soup as a meal thought is the supply of ethnic flavors, vegetarian and fit innovations, and filling elements to make soups extra mammoth. And with the busy mother trying to find do-it-yourself food to feed her relatives, soup is the right solution, due to the fact so much recipes should be cooked and frozen and prepared for any evening of the week.

The recipes in Fine Cooking Soups & Stews characteristic foolproof favorites and sleek twists, from first-course soups with subtle flavors to can’t-fail classics and no-meat recommendations to hearty chilis and chowders. domestic chefs also will examine tips and secrets and techniques from the professionals, in addition to shortcuts and prepping recommendation for make forward innovations, to allow them to make soup any season and any evening of the week.

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Additional info for Fine cooking soups & stews : no-fail recipes for every season

Sample text

Minced fresh ginger 2 tsp. minced garlic Kosher salt 13/4 lb. carrots, peeled, halved (or quartered lengthwise if thick), and sliced 1/4 inch thick 5 cups vegetable broth, preferably homemade 3 Tbs. orange juice 1/4 cup plain thick whole yogurt, preferably Greek 1/2 tsp. fresh lime juice; more as needed Tangy yogurt and lime juice give a little snap to the sweetness of the carrot purée in this creamy soup. 1. In a 4- to 5-quart saucepan or Dutch oven, heat the vegetable oil over medium-low heat.

In batches, purée the soup in a blender until smooth. Season to taste with salt and pepper. If the peas aren’t very sweet, stir in the sugar. 3. Pour the cream into a medium bowl and whip it to soft peaks with a whisk. Fold in the lemon zest and season to taste with salt and pepper. 4. Ladle the soup into serving bowls and top with a generous spoonful of the lemon cream. Scatter the remaining chopped mint over the soup and serve. If you choose to serve the soup cold, chill it in the refrigerator, but take it out 15 minutes before you serve.

They will keep for 5 to 6 months. puréed soups 35 asparagus soup with leeks and mustard seeds Serves 8 as a first course 2 Tbs. unsalted butter 11/4 cups thinly sliced leeks (white and light green parts), rinsed well 2 tsp. minced garlic Kosher salt 2 tsp. mustard seeds 21/4 lb. asparagus, tough ends trimmed, spears cut into 1/2-inch pieces 21/2 cups homemade or lowersalt chicken broth 3 Tbs. dry white wine 1/4 cup heavy cream 1/2 tsp. fresh lemon juice; more as needed Freshly ground black pepper 1/3 cup chopped fresh flat-leaf parsley Mustard seeds add a little bite to this creamy, mellow soup, a perfect starter for Easter or any spring supper.

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