Saved By Soup: More Than 100 Delicious Low-Fat Soups To Eat And Enjoy Every Day

Overview

There is no better way to tap into today's soup craze than with this glorious cookbook, filled with more than 100 deliciously low-fat soup recipes. Author Judith Barrett lost pounds and inches using these mouthwatering recipes, each of which contains less than three grams of fat per serving. And cutting the fat posed no bar to creating soups with incredible flavor — Black Mushroom and Spinach Wonton Soup and Creamy Fennel Soup with Shrimp both contain only one gram of fat.

...

See more details below
Hardcover
$19.40
BN.com price
(Save 22%)$24.99 List Price

Pick Up In Store

Reserve and pick up in 60 minutes at your local store

Other sellers (Hardcover)
  • All (46) from $1.99   
  • New (5) from $14.68   
  • Used (41) from $1.99   
Saved By Soup: More Than 100 Delicious Low-Fat Soups To Eat And Enjoy Every Day

Available on NOOK devices and apps  
  • NOOK Devices
  • Samsung Galaxy Tab 4 NOOK 7.0
  • Samsung Galaxy Tab 4 NOOK 10.1
  • NOOK HD Tablet
  • NOOK HD+ Tablet
  • NOOK eReaders
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK for Web

Want a NOOK? Explore Now

NOOK Book (eBook)
$13.99
BN.com price

Overview

There is no better way to tap into today's soup craze than with this glorious cookbook, filled with more than 100 deliciously low-fat soup recipes. Author Judith Barrett lost pounds and inches using these mouthwatering recipes, each of which contains less than three grams of fat per serving. And cutting the fat posed no bar to creating soups with incredible flavor — Black Mushroom and Spinach Wonton Soup and Creamy Fennel Soup with Shrimp both contain only one gram of fat.

Barrett offers soups to be savored for every season. In the fall, Creamy Carrot Soup or Roasted Beet Borscht will delight you. Winter Squash Soup with Thyme or Real Gumbo with Okra and Chicken is sure to take the edge off the cold during the snowy months. Come springtime, there is Vidalia Onion Soup or Arugula Vichyssoise, and to beat the summertime heat, make a batch of Cool Cucumber and Yogurt Soup or Creamy Tomato Bisque with Shallots and Tarragon. You have a veritable calendar full of soup's pleasures at your fingertips. Soups "from the sea," like Mediterranean Fish Stew and New York Red Clam Chowder, will leave a briny tingle on your palate. If it's legumes you crave, try one of the unbeatable bean soups: Lentil and Portobello Mushroom Soup, Miami Black Bean Soup, Lemony Chickpea and Escarole Soup. Or experiment with the variety of international soup recipes that are offered, from Japanese Dashi with Soba and Scallions to Chinese Cabbage Soup with Cellophane Noodles to Italian Minestra of Swiss Chard and Rice.

Read More Show Less

Product Details

  • ISBN-13: 9780688153007
  • Publisher: HarperCollins Publishers
  • Publication date: 12/28/1998
  • Pages: 192
  • Sales rank: 814,660
  • Product dimensions: 8.00 (w) x 8.00 (h) x 0.25 (d)

Meet the Author

Judith Barrett is a well-known food writer and cookbook author. Her articles have appeared in The Boston Globe, The New York Times, The New York Times Sunday Magazine, The Washington Post, Food Arts, Self, Eating Well and many other publications.

Her books include the definitive cookbook on risotto, Risotto, as well as From an Italian Garden, Pasta Verde, Risotto Risotti, and Saved By Soup which was nominated for both a James Beard award and an IACP award. It has been published as an e-book and is available digitally. Her most recent book is Fagioli: The Bean Cuisine of Italy.

After years of traveling throughout Italy to research her books, Judith Barrett and her husband now split their time between Italy and their home in Cambridge, Massachusetts.

Judith Barrett is a well-known food writer and cookbook author. Her articles have appeared in The Boston Globe, The New York Times, The New York Times Sunday Magazine, The Washington Post, Food Arts, Self, Eating Well and many other publications.

Her books include the definitive cookbook on risotto, Risotto, as well as From an Italian Garden, Pasta Verde, Risotto Risotti, and Saved By Soup which was nominated for both a James Beard award and an IACP award. It has been published as an e-book and is available digitally. Her most recent book is Fagioli: The Bean Cuisine of Italy.

After years of traveling throughout Italy to research her books, Judith Barrett and her husband now split their time between Italy and their home in Cambridge, Massachusetts.

Read More Show Less

Read an Excerpt

LOW-FAT CHICKEN BROTH

1 whole chicken (about 3 pounds) or
parts such as wings, backs, and necks
1 medium-size onion
4 medium-size carrots, cut into 2-inch pieces
4 ribs celery, trimmed and cut into 2-inch pieces
1 small bunch fresh parsley, rinsed
4 quarts cold water
Salt to taste

This flavorful, basic chicken broth is a good base for most soups. You'll find it has a mild chicken flavor with no other strong defining flavors to compete with the taste of the soup you are preparing.

Combine all the ingredients in an 8-quart stockpot and place over high heat. When the liquid comes to a boil, reduce the heat to medium-low, cover the pot, and simmer, skimming the surface occasionally, until the chicken is falling-off-the-bone tender, 1-1/2 to 2 hours. Allow to stand and cool to room temperature.

Strain the broth through a large sieve or colander into a bowl or plastic container. Use a wooden spoon to press the chicken and vegetables against the sieve to extract as much of the broth as possible. (Reserve the chicken and vegetables to eat separately, if desired.) Cover the container and place in the refrigerator until thoroughly chilled and the fat has hardened on the surface, at least 8 hours or preferably overnight. Use a slotted metal spoon or spatula to remove all of the fat from the broth.

Divide the broth into two or three smaller containers and store in the refrigerator for up to five days or freeze for up to three months.

MAKES ABOUT 3 QUARTS. SERVING SIZE 1 CUP
Nutritional information
18 calories.70 grams offat

Copyright ) 1999 by Judith Barrett

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing all of 4 Customer Reviews
  • Posted December 18, 2011

    more from this reviewer

    Fantastic!

    Bought these two copies as gifts. this little book shows just how quick and simple wonderful soup recipes can be . . especially the Tuscan White Bean, one of our favorites.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted November 3, 2011

    If You Like Soup - This is the Cookbook for You!!!!

    This cookbook has so many delicious soups in it. I have yet to make a bad one and I have made several from each category; bean, seafood, vegetable, etc. All soups freeze well for those who are cooking for only one or two people. This book is a must buy!!

    Was this review helpful? Yes  No   Report this review
  • Posted February 6, 2010

    Great cookbook

    I use this cookbook almost every week. We love soup, and the recipes are quick, tasty, and low fat. It makes a wonderful gift.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted February 10, 2002

    Best Soup Cookbook

    I am a soup addict and this is my favorite soup cookbook to date. I love the photos as well. My faves are the Lemony Chickpea and Escarole, Red bean and Barley , Garlicky White Bean and Spinach and Lusty Leek and Potato soup. Lots of vegetarian choices!

    Was this review helpful? Yes  No   Report this review
Sort by: Showing all of 4 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)