Blue Moon Soup: A Family Cookbook

Overview

Soup is delicious in every season, and this delightful cookbook includes over thirty recipes for fall, winter, spring, and summer soups, as well as related recipes for bread, salads, and snacks. Using tasty ingredients and winning combinations, Chef Gary Goss proves that even beginning chefs can create scrumptious soups! Recipes are charmingly named: "You Can’t Elope" (a cold cantaloupe soup) or "Sob Soup" (made with onions). Most notably, however, are Dyer's ethereal illustrations that gracefully accompany the ...

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Blue Moon Soup: A Family Cookbook

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Overview

Soup is delicious in every season, and this delightful cookbook includes over thirty recipes for fall, winter, spring, and summer soups, as well as related recipes for bread, salads, and snacks. Using tasty ingredients and winning combinations, Chef Gary Goss proves that even beginning chefs can create scrumptious soups! Recipes are charmingly named: "You Can’t Elope" (a cold cantaloupe soup) or "Sob Soup" (made with onions). Most notably, however, are Dyer's ethereal illustrations that gracefully accompany the recipes, offering images of dancing celery and sunbathing tomatoes that are sure to keep kids engaged while in the kitchen.

Blue Moon Soup, originally published fourteen years ago, is a quintessential cookbook—and a beautiful gift book for holidays and birthdays alike! Blue Moon Soup is the winner of such awards as the Smithsonian Notable Books for Children, Nappa Award, Oppenheim Toy Portfolio Gold Award, Real Life Award, and Bookbuilders of Boston, as well as the Parents' Choice Award. Explore the joys of cooking with children while enjoying some delicious seasonal soups!

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Editorial Reviews

From Barnes & Noble
Blue Moon Soup: A Family Collection is a sweetly illustrated cookbook that will lure the whole family into the soup-making routine. It's small and user-friendly -- even a beginning cook will feel comfortable at the soup pot.
Children's Literature - Kristin Harris
This is an odd assortment of great kids' art, seasonal soup recipes that look very enticing, and cooking instruction intended for adults. The components that work well are the beautiful watercolor illustrations of such things as a lion and lamb sharing a bed with a terrific quilt, for the Peace Soup; or Mary sitting at a table in her garden as rabbits bring her a bowl of gazpacho. However, Little Bo Peep and her lambie with a lamb recipe seems insensitive to how a child might feel. The illustrations are classic in style and really carry the book. Because the illustrations speak to very young children, it is disappointing to have the recipes themselves involve complicated cooking procedures that would be frustrating to a young child. Waiting for soaking beans and using dangerous kitchen equipment and recipes with wine also seemed inappropriate.
School Library Journal
Gr 4-6-This entertaining collection of delicious recipes for families to make and eat together opens with the words of Lewis Carroll's "Beautiful Soup" incorporated into a watercolor painting of two elegant turtles lifting the lid off of a lovely tureen. Goss offers 33 soupy concoctions, usually one per page, and arranged by season. The tone is lighthearted and full of quirky humor: "(No) Duck Soup: Groucho Marx's favorite lentil soup." The recipes are clear; the soups are thick and thin; hot and cold; meat, fish, and vegetarian; and meant to be appetizers, main courses, and even desserts. The last section contains eight recipes for bread and snacks to serve with all of that soup. Dyer's outstanding watercolors echo the tone of the text; there are 14 fanciful full-page illustrations, and whimsical spot art is scattered throughout. Soup recipes can be found in many general cookbooks for children; however, if you want a special treat for the eye and the palate, add this one.-Carolyn Jenks, First Parish Unitarian Church, Portland, ME Copyright 1999 Cahners Business Information.
Tom. Wolfe
Whimsical illustrations of talking heads of lettuce and soups with names such as Polka Dot and Lickity Split Pea make deciding what to cook tonight for dinner an enchanting adventure.
Child Magazine
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Product Details

  • ISBN-13: 9781620879900
  • Publisher: Sky Pony Press
  • Publication date: 10/1/2013
  • Pages: 72
  • Sales rank: 585,371
  • Age range: 6 - 9 Years
  • Product dimensions: 7.90 (w) x 10.10 (h) x 0.60 (d)

Meet the Author

Gary Goss
Gary Goss is the founder and former chef of the Soup Kitchen Restaurant, in Northampton, Massachusetts. His sumptuous soups have been featured in the New York Times, national magazines, and food guides. Goss has demonstrated his cooking skills across the country, appearing on the CBS Early Show and National Public Radio. He is currently working on the Blue Moon Soup cooking show.

Jane Dyer is the beloved illustrator of more than fifty children's books. She has won numerous awards and has even appeared on the New York Times bestseller list for books such as Time for Bed, Talking Like the Rain, and Cookies: Bite-Size Life Lessons.

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Recipe

PEACE SOUP
Always search and work for peace and friendship. A great start is through cooking this pea soup.

STUFF:
2 tablespoons butter
1 small leek, chopped 1 to 1-1/2 cups
1 teaspoon minced fresh mint or 1 teaspoon curry powder 2 teaspoons if you love curry
1/2 teaspoon grated fresh ginger or 1/3 teaspoon powdered optional
1/4 teaspoon salt
1/2 teaspoon pepper
1 10-ounce package frozen peas
1/2 stalk celery, chopped
2-1/2 cups milk
Garnish: fresh mint or carrot curls


Use leeks in cream soups instead of onions. Leeks taste sweeter.


STUFF TO DO:
1. Melt the butter in a soup pot on medium heat.
2. Add the leek, mint, ginger if using, salt, and pepper. Saute for about 5 minutes, stirring with a wooden spoon.
3. Add the peas, carrot, celery, and just enough water to cover them about 2 cups, and stir.
4. Bring to a boil, then reduce heat and simmer, covered, until the vegetables are tender, about 15 to 20 minutes.
5. In a blender or a large bowl, blend or mash 2 cups of the soup with the milk until thick and silky smooth.
6. Return the blended soup to the soup pot, and stir.
7. Ladle into bowls and garnish.


Makes four to six servings.



PETER, PETER, PUMPKIN EATER
Although both of its main ingredients come from cans, this corn and pumpkin chowder is still delicious and unique.

STUFF:
1 medium potato, peeled and chopped
2 tablespoons butter
1 small leek, chopped 1 to 1-1/2 cups
1 tablespoon cooking sherry or dry white wine optional
1/2 teaspoon dry mustard
1/4 teaspoon saffron optional
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup canned pumpkin
1/2 carrot, chopped
1-1/4 cups canned creamed corn
2 1/2 cups milk
Garnish: shredded Muenster cheese 1-1/2 cups and parsley sprigs


STUFF TO DO:
1. Boil the potato in 2 cups of water until tender, about 15 minutes. Drain, save the broth, and set the potato aside.
2. Melt the butter in a soup pot on medium heat.
3. Add the leek, cooking sherry if using, mustard, saffron if using, salt, and pepper. Saute for 5 minutes, stirring with a wooden spoon.
4. Add the potato, its broth, the pumpkin, carrot, half of the corn, and 2 cups of water and stir.
5. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes.
6. In a blender or a bowl, blend or mash half the soup with the milk until thick and silky smooth.
7. Return the blended soup to the soup pot, and stir.
8. Add the remaining corn and stir. Ladle into bowls and garnish.
OR: Ladle into crocks or baked pumpkin or squash shells, garnish, place on a cookie sheet, and bake at 400 F until bubbling and lightly browned on top.
Makes four to six servings



HEY, HEY SOUP
This hot and jazzy sweet potato soup is named after a great jazz club in Kansas City.

STUFF:
2 tablespoons butter
1 small leek, chopped 1 to 1-1/2 cups
1/4 cup chopped chives
3/4 cup sliced mushrooms
2 large sweet potatoes, peeled and thinly sliced ask an adult to slice
1 tablespoon cooking sherry or dry white wine optional
1 teaspoon curry
1/4 teaspoon salt
1/2 teaspoon pepper
2 cups milk
Garnish: 1 cup shredded Muenster Cheese, 1/4 cup sliced mushrooms, and 1 bar of great chocolate, broken into bite-size pieces.

STUFF TO DO:
1. Preheat the oven to 400 F.
2. Melt the butter in a soup pot on medium heat.
3. Add the leek, chives, mushrooms, half of the sweet potatoes, the sherry if using, curry, salt, and pepper. Saute for 10 minutes, stirring with a wooden spoon.
4. Add the remaining sweet potatoes and 2 cups of water, and stir.
5. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes.
6. In a blender or a bowl, blend or mash half the soup with the milk until thick and silky smooth.
7. Return the blended soup to the soup pot, and stir.
8. Place soup crocks on a cookie sheet. Ladle soup into crocks, and garnish. Bake for 10 to 15 minutes, until lightly browned and bubbly.
Makes four to six servings



Recipes from Blue Moon Soup. Recipes by Gary Goss, Illustrations by Jane Dyer Little, Brown, and Company; September 1, 1999

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted January 18, 2007

    Delicious!

    I have enjoyed several recipes from this book and have not been disappointed. Try the lamb soup/stew-really tasty if you like meat, with lots of vegetables. Freezes well, too.

    Was this review helpful? Yes  No   Report this review
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