365 Vegetarian Soups

365 Vegetarian Soups

4.0 1
by Gregg R. Gillespie
     
 

Hearty, nutritious, refreshing and delicious, soup has always been the original comfort food. From light consommés to creamy chowders, tangy curries to chilled fruit concoctions, you'll find the perfect dish to fit any occasion. Tasty meals-in-a-pot abound from recipes inspired by regions as far flung as Japan, Italy, Russia, and New Zealand and as close to

Overview

Hearty, nutritious, refreshing and delicious, soup has always been the original comfort food. From light consommés to creamy chowders, tangy curries to chilled fruit concoctions, you'll find the perfect dish to fit any occasion. Tasty meals-in-a-pot abound from recipes inspired by regions as far flung as Japan, Italy, Russia, and New Zealand and as close to home as New York, New England and the Southwest. Chase the cold away with Hot & Sour Tofu Soup, Acorn Squash and Apple, and Roquefort Soup with Cauliflower. Celebrate summer with an infinite variety of fresh fruit and vegetable delights: Chilled Curried Peach Soup, Cantaloupe Cooler, Gazpacho, and much more. For dessert, try Chocolate Mint Soup, Cherry Wine, or Chestnut and Amaretto. With tips on making vegetable stocks, hints on blending complimentary flavors, and suggestions on ways to substitute ingredients that may be hard to find, this is a practical and inspiring resource.

Product Details

ISBN-13:
9780806993980
Publisher:
Sterling Publishing
Publication date:
10/28/2002
Pages:
288
Product dimensions:
7.34(w) x 9.29(h) x 0.64(d)

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365 Vegetarian Soups 4 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago
I love good soups, but don't have much time to spend on them and I'm not a natural-born cook, so it is important that a book explain things simply and not require much time in preparation. 365 Vegetarian Soups does this. I have made one batch of stock (9 recipes for stock) and tried 6 soups with that stock, cutting each recipe to make one bowl full, which means as a single person, I don't have to eat the same soup every night for 2 weeks in a row! The stock itself took some time, but I made one batch on Sunday and have used it in different soup recipes all week. Each soup I've made has been delightful with great flavor. The celeriac (celery root) soup was a new vegetable to me and very good cooked with potato, onion, and lemon juice. All 6 recipes I've tried so far were quick to prepare and 5 took only 30 minutes to cook (1 took an hour but was worth it). The index is very helpful to find a soup for the extra vegetables I have left over. Again, I don't have to have the same soup for days, just in order to use up all the asparagus (I can't believe I have totally enjoyed asparagus soup!). I really look forward to trying all the stocks and each of the recipes this year. Another helpful thing is that on each soup, the author tells you if it is a winter, spring, summer, fall, or year-round recipe.