Soup for Every Body: Low-Carb, High-Protein, Vegetarian and More

Overview

Soup feeds a person’s senses and body, so rather than feeling hungry or deprived, we feel good inside and out. To make good soups, says Joanna Pruess, you simply need to love them. This unique collection of seventy recipes includes her favorites, from Mighty Minestrone to Curried Mango Soup with Lobster.

Pruess includes tempting garnishes to serve with these delicious creations, such as Parmesan-Black Pepper Wafers and Chili-Crusted Pumpkin Seeds, as well as a chapter of basic ...

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Overview

Soup feeds a person’s senses and body, so rather than feeling hungry or deprived, we feel good inside and out. To make good soups, says Joanna Pruess, you simply need to love them. This unique collection of seventy recipes includes her favorites, from Mighty Minestrone to Curried Mango Soup with Lobster.

Pruess includes tempting garnishes to serve with these delicious creations, such as Parmesan-Black Pepper Wafers and Chili-Crusted Pumpkin Seeds, as well as a chapter of basic stock recipes, including suggestions on how to improve store-bought products. A variety of ingredient options makes these recipes easily adaptable to any diet plan.

Novices and accomplished cooks alike will find these recipes easy and satisfying. Few foods can claim to be elegant and rustic, hearty and delicate, delicious when served hot or cold,as a first course or whole meal, or even as dessert. Winter or summer, any season of the year is soup time. And, happily, there are very few “no’s” in the process.

So have some soup. It’s good for you!

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Editorial Reviews

From the Publisher
"Joanna Pruess has the highest standards and, best of all, exceptional taste about what's delicious. Count on it that these soups will make you happy."—Faith Middleton, WNPR's Food Schmooze
 

"No cookbook was ever better named than Soup for Every Body. It is impossible for anyone not to find dozens of recipes to add to one's favorites—and anyone specifically concerned about any and all aspects of nutrition will find this book indispensable."—John Mariani, Esquire Magazine

"The number of ingredients is modest, the techniques easy, but the combinations sophisticated...attention to nutrition and simple but imaginative recipes make this book a good choice for both fancy and everyday cooking."--Cookbook Digest

 

 

"Joanna Pruess's recipes are so good that, regardless of your health concerns - and even if you have none at all - this is a collection of soup recipes that belongs on every bookshelf."
—Mark Bittman, author of How to Cook Everything

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Product Details

  • ISBN-13: 9781592289073
  • Publisher: Rowman & Littlefield Publishers, Inc.
  • Publication date: 10/1/2006
  • Pages: 176
  • Product dimensions: 8.50 (w) x 8.50 (h) x 0.62 (d)

Meet the Author

Joanna Pruess has written for the food column of The New York Times Magazine, Food & Wine, Food Arts, Saveur, and The Washington Post. She lives in the Bronx, NY, with her husband, Bob Lape, WCBS and Crain’s New York restaurant critic.
 
Lauren Braun, a registered dietitian, began Nutritional Lifestyle Designs in Miami, Florida, more than a decade ago.

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Read an Excerpt

This thick, lemony chicken soup, a classic Greek dish, takes a minimum of effort. My version is slightly rustic and more colorful than some because I leave the minced carrot, onion, and celery in the stock rather than strain them out. Use fresh lemon juice—it makes a difference. As with all egg-thickened sauces and soups, be careful not to let the soup come to a boil or the eggs will curdle.
• Low-Carb: Omit the rice.
• High Protein: Double the amount of chicken.
• Vegetarian: Use vegetarian broth and replace the chicken with tofu.

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Table of Contents

Abbreviated TOC: (1) VEGETABLE SOUPS
• Broccoli-Almond Soup
• Curried Asparagus Soup
• Avocado Guacamole Soup
• Velvet Carrot-Ginger Soup
• Carrot Soup with Chèvre
• Velouté of Cauliflower
• Jerusalem Artichoke
• Soup with Marinated Tofu
• Kale, Potato & Sausage Soup
• Triple Mushroom Soup
• Wild Mushroom Soup with Apples & Hazelnuts
• Hearty Onion Soup
• Roasted Parsnip Soup with Diced Fennel
• Green Pea Soup with Prosciutto & Parmesan Cheese
• Country Potato Soup with Rapini
• Sweet Potatoes, Caramelized Onions & Apple Cider Soup
• Creamy Pumpkin Soup with Bacon
• Southwestern Butternut Squash Soup
• Dilled Cream of Yellow & Green Squash Soup
• Minestrone New Mexico Style (2) SEAFOOD SOUPS
• Curried Oyster Soup
• Corn & Shrimp Chowder
• Leek, Potato & Mussel Soup
• Tomato Bisque with Shrimp
• Shrimp & Sausage Gumbo
• Cioppino with Rouille
• Mediterranean Fish Soup with Quick Aïoli
• Providence-Style Clam Chowder (3) MEAT & POULTRY SOUPS *Greek Chicken & Rice Soup
• Old Fashioned Chicken & Matzo Ball Soup
• Thai Curried Chicken Soup
• Mongolian Hot Pot
• Penang Curried Rabbit & Spinach in Broth (4) BEAN & GRAIN SOUPS
• Black Bean Pumpkin Soup
• Ginger & Lentil Soup
• Persian Red Lentil Soup
• Split Green Pea Soup
• White Bean & Roasted Garlic Soup (4) FRUIT SOUPS
• Apple-Butternut Squash Soup
• Cantaloupe Soup
• Curried Mango Soup with Lobster and Red Pepper Oil
• Minted Watermelon Soup
• Scandinavian Berry Soup (5) BASIC STOCK RECIPES (6) GARNISHES
• Chili-Crusted Pumpkin Seeds
• Croutons
• Crostini
• Parmesan Disks

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