Soup for Every Body: Recipes with Low-Carb, High-Protein, and Vegetarian Options

Overview

Delicious soup is satisfying, simple to make, and as versatile as can be. With a couple chops of a knife or pulses in a food processor, a little of this and of that-vegetables, herbs, chicken or leftovers, along with some liquid- becomes a whole meal, an appetizer, or even a dessert. Add or subtract some key ingredients and you can create a soup that fits everyone's tastes and diets-often from the same pot!

To make good soups, says Joanna Pruess, you simply need to love them. ...

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Overview

Delicious soup is satisfying, simple to make, and as versatile as can be. With a couple chops of a knife or pulses in a food processor, a little of this and of that-vegetables, herbs, chicken or leftovers, along with some liquid- becomes a whole meal, an appetizer, or even a dessert. Add or subtract some key ingredients and you can create a soup that fits everyone's tastes and diets-often from the same pot!

To make good soups, says Joanna Pruess, you simply need to love them. This unique collection of recipes includes her favorites, from Mighty Minestrone to Curried Mango Soup with Lobster. Readers will adore her Hearty Roasted Onion Soup with Parmesan Crostini, Thai Curried Chicken Soup, Shrimp and Sausage Gumbo, and Broccoli Almond Soup. She 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.

The recipes come with variations to make them appropriate for the Atkins and other low-carbohydrate diets, high-protein or low-fat diets, and for vegans and vegetarians. Gorgeous photographs, easy-to-follow techniques, and a unique, flexible approach to cooking for special diets make this a must-have cookbook.

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Product Details

  • ISBN-13: 9781592285655
  • Publisher: Rowman & Littlefield Publishers, Inc.
  • Publication date: 11/1/2004
  • Pages: 176
  • Product dimensions: 8.92 (w) x 8.84 (h) x 0.57 (d)

Meet the Author

JOANNA PRUESS, author of the award-winning Eat Tea, has written for the food column of The New York Times Magazine, Food & Wine, Food Arts, Saveur, The Washington Post, and is a regular contributor to the AP syndicate. She writes a column for Specialty Food magazine and develops recipes for specialty food manufacturers in the U.S. and France. She lives in Bedford Hills, New York.

LAUREN BRAUN, a registered dietitian, began Nutritional Lifestyle Designs in the Miami, Florida, area more than a decade ago. She works with physician-referred clients worldwide, and provides nutritional analysis for magazines and cookbooks.

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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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