The Soup Bible by Debra Mayhew

The Soup Bible: All the Soups You Will Ever Need in One Inspirational Collection by Debra Mayhew

When the days become long, the body becomes lethargic and even the tar is beginning to melt, the last place one wants to be is in a hot kitchen. Summer is the season for quick, light meals that don’t take a lot of time, but restore your energy. But if you do have to get into the kitchen, rather than throwing together the customary salad, how about a bowl of soup after that dip in the pool?

Consulting editor Debra Mayhew has combed the four corners of the globe to bring together a collection of wonderful recipes in The Soup Bible. This comprehensive cookbook contains over 200 recipes from all around the world. Choose from refreshing summer soups or spicy winter warmers. Select an intensely flavored soup for a delicious appetizer or a hearty broth for a healthy lunch or snack.

The Soup Bible is a wonderful collection of soup recipes divided into six sections: light & refreshing, rich & creamy, warming winter, hearty lunch, one-pot-meals, and special occasion. The variety is excellent, and there are soups from around the world. The front section on making stocks is very helpful as it includes not only the standard vegetable, chicken and meat stocks, but also fish stock and stocks for Chinese and Japanese cooking.

Stirring in tips for making stock, garnishes, and notes on how to pick the best ingredients, these soups are designed not just for summer, but those occasions that call for something special, as well as those chilly winter nights when all you want to do is curl up with a good book and a warm hearty bowl: 

Light and Refreshing: Gazpacho (the ultimate in summer soups), Vichyssoise, Summer Tomato Soup, Watercress and Orange Soup (what an interesting combination) 

One-Pot Meal Soups: Seafood and Sausage Gumbo, Spinach and Lemon Soup with Meatballs (traditionally known in Greece as Avgolomono without the meatballs), and Creole Shrimp 

Hearty Lunch and Supper Soups: Lentil Soup with Rosemary, Italian Arugula and Potato Soup, Pistou (a scrumptious French vegetable soup), and New England Clam Chowder 

Special Occasion: Butternut Squash Bisque, Tomato and Fresh Basil Soup, Spinach and Rice Soup (a nice and sneaky way for parents to add a vegetable in a meal for those picky-eater kids) and Saffron-Mussel Soup. 

The book is full of exquisite, mouth-watering photographs and even the soup bowls both rustic and elegant are beautifully displayed.
Fresh bread required.

Each recipe comes with beautiful end-result pictures as well as pictures of some of the steps involved. The directions are clear and simple. Many of the recipes come with suggestions for variations and all of the vegetarian selections are marked. Most of the soups use easy-to-find ingredients, but the exceptions often have tips on where to find the unfamiliar items.

>>> Download The Soup Bible by Debra Mayhew free – click here

About the Author

Debra Mayhew, who compiled this volume with some of the best recipe developers and home economists working today, is a highly experienced writer, food consultant and culinary editor and expert. Debra’s other published works include Flipcook: Soup (Southwater); Great Soup (Southwater); The Cook’s Encyclopedia of Soup (Lorenz Books) and Hearty Soups (Southwater).

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About the Author

see also other ebooks at http://the-paradigmshift.blogspot.com/
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Tags: Baked Potato Soup, Creamy Potato Soup

INGREDIENTS:
1/2 lb of sweet almonds
1 1/2 onion
1/2 small head of celery
1 quart of milk
4 hard-boiled yolks of egg
white roux (recipe follows)
fried or toasted bread for serving
1/2 pint of cream
a little white pepper

PREPARATION:

1. Take half a pound of sweet almonds and blanch them by throwing them into boiling water till the outside skin can be rubbed off easily with the finger. Then immediately throw the white almonds into cold water, otherwise they will quickly lose their white color like potatoes that have been peeled.

2. Next, slice up an onion and half a small head of celery, and let these simmer gently in a quart of milk.

3. In the meantime pound the almonds with four hard-boiled yolks of egg, strain off the milk and add the pounded almonds and egg to the milk gradually, and let it boil over the fire.

4. Add sufficient white roux till the soup becomes of the consistency of cream. Serve some fried or toasted bread with the soup. It is a great improvement to add half a pint of cream. The soup can be flavored with a little white pepper.

WHITE ROUX

White roux is used as a binder for white sauces.

INGREDIENTS to thicken 1 liter liquid:
- 60 g (1/4 cup) butter, clarified
- 60 g (2 oz. or about 1/2 cup) flour

PREPARATION:

1. Melt the butter, in a heavy saucepan, until it begins to foam.

2. Remove saucepan from heat, add the flour all at once. Return to the heat and keep stirring constantly with a wooden spoon until the mixture comes away from the bottom of the pan.

3. Cook about 5 minutes without letting it color, to remove the taste of the uncooked flour. Set aside to cool until you need it. Do not use high heat to get the roux done faster because an overheated roux loses half of its ability to thicken.

Almond Soup is a great soup for summer and can be prepared in less than half an hour. When you eat creamy almond soup its taste lingers in the mouth long after. Although it is creamy and rich, yet it is light on the stomach and palate. This soup makes a perfect start of any summer meal. Milk, fresh cream and flour enhance the creamines. Almond soup can be very mildly spiced, so you can serve it if you have spicier dishes that follow in the menu. You can also add a dash of saffron. Serve hot with slivered and a spot of fresh cream.

Article Source: http://www.articlesbase.com/soups-articles/almond-soup-4473645.html

About the Author

Sandra D.  is a blogger and owner of http://www.womensboatshoesbuy.com

Tags: Baked Potato Soup, Creamy Potato Soup