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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.
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.
Copyright ) 1999 by Judith Barrett
Posted December 18, 2011
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 NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted November 3, 2011
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 NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted February 6, 2010
Posted February 10, 2002
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 NoThank you for your feedback. Report this reviewThank you, this review has been flagged.