Soup of the Day: 150 Sustaining Recipes for Soup and Accompaniments to Make a Meal

Overview

Soup is delicious, nourishing, and endlessly versatile. Around the world and throughout the seasons, soup is a favorite pleasure. Who doesn't love a fragrant, steaming bowl of soup when cold winds howl outside? And a chilled bowl of soup can be a light and soothing meal in the hottest months of summer.

Now Lydie Marshall, a beloved cooking teacher in France and America, serves up something for everyone: 140 mouthwatering recipes for soups and accompanying salads, breads, and ...

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Overview

Soup is delicious, nourishing, and endlessly versatile. Around the world and throughout the seasons, soup is a favorite pleasure. Who doesn't love a fragrant, steaming bowl of soup when cold winds howl outside? And a chilled bowl of soup can be a light and soothing meal in the hottest months of summer.

Now Lydie Marshall, a beloved cooking teacher in France and America, serves up something for everyone: 140 mouthwatering recipes for soups and accompanying salads, breads, and desserts to make a meal. Lydie offers a wide range of her favorite soup recipes, from classics like New England Clam Chowder and Onion Soup to new favorites like Red Lentil Soup with Curry or Fava Bean Soup with Mint and Feta Cheese. Make a meal of Lydie's Tuscan Ribollita (the twice-cooked Tuscan bean soup), Chicory Salad with Bacon, Croutons, Poached Eggs, and a loaf of Poilane bread, finished with Vanilla Cream with Prunes Soaked in Brandy. All the recipes are here in Soup of the Day — clear, accessible, delicious.

Soup of the Day is a fine collection of inviting, simple, delicious recipes, written in the reassuring style of a longtime cooking teacher who knows what home cooks want. With a foreword by Calvin Trillin, soup lover and Lydie Marshall fan, Soup of the Day is a welcome kitchen companion.

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Editorial Reviews

From Barnes & Noble
In A Passion for Potatoes, Lydie Marshall transformed an obligatory side dish into a dazzling culinary possibility. Now, in Soup of the Day, she presents a light and soothing appetizer in its full glory. Each of her recipes is precise, artfully described, and well chosen. In addition to steaming soups, Marshall offers a bevy of recipes for salads, breads, and desserts. As inviting as hot soup on a winter day.
Publishers Weekly
Author (A Passion for My Provence) and cooking school owner (Chez Lydie en Provence) Marshall explains the secrets to soups in this winning volume. Her love of her subject matter is evident in her helpful technique advice and her fond recollections of rewarding soup experiences, such as the rare pleasure of her mother's bechamel-enhanced soups, made with butter and milk friends that smuggled into WWII Paris. This book offers friendly reading, with anecdotes of acquaintances who have contributed their favorite soups, and it boasts 150 recipes in chapters on broth, vegetable soups (this chapter is seasonally subdivided), seafood soups, and meat and poultry soups. From hearty Ribollita to Lobster Bisque and two versions of gazpacho, there are soups-many with international flavor-for every occasion. In the final three chapters, Marshall provides recipes for salads, breads and desserts. This dilutes the book's focus a bit, but ideas for interesting accompaniments, including Goat Cheese Fritters, Tuscan bread and Cherry Clafoutis, enable readers to create complete meals. (Jan.) Copyright 2003 Cahners Business Information.
Library Journal
For many years, Marshall (A Passion for Potatoes) ran a much-loved cooking school in New York City, but she now spends most of her time in her native France, which she wrote about in Chez Nous: Home Cooking from the South of France (retitled A Passion for My Provence for the paperback edition). Here she presents her favorite soup recipes, which include not only French classics such as La Mouclade (creamy curried mussel soup) but also many inspired by other cuisines, from Guatemalan Avocado Soup to Mexican Chicken Soup. Some are homey, others are elegant, and most are easy. There are also chapters on salads, breads, and desserts to round out the meal. Marshall's recipes are always delicious; recommended for most collections. Copyright 2002 Cahners Business Information.
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Product Details

  • ISBN-13: 9780060188092
  • Publisher: HarperCollins Publishers
  • Publication date: 1/1/2003
  • Edition description: 1ST
  • Pages: 224
  • Sales rank: 1,527,634
  • Product dimensions: 7.37 (w) x 9.12 (h) x 0.77 (d)

Meet the Author

Lydie Marshall is the author of Soup of the Day, A Passion for My Provence, A Passion for Potatoes, Chez Nous, and Cooking with Lydie Marshall. She owns Chez Lydie en Provence cooking school in Nyons, France. She divides her time between France and New York.

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Read an Excerpt

Soup of the Day

150 Sustaining Recipes for Soup and Accompaniments to Make a Meal
By Lydie Marshall

Harper Collins Publishers

Copyright © 2003 Lydie Marshall All right reserved. ISBN: 006018809X

Chapter One

Fresh Corn Soup With Basil and Garlic

Serves 6

This soup is a creation of the chef-owner of Etats Unis, a very nice bistro in New York City. If you are not cooking fresh corn right away, refrigerate it in its husk as soon as you have bought it, but try to eat it the same day as purchased. There are so many local farms today, it should not be difficult to buy fresh corn that's just been picked.

Ingredients

6 ears of corn 6 cups water 2 teaspoons salt Freshly ground black pepper 1 cup basil leaves, loosely packed 2 garlic cloves 1 tablespoon butter

Instructions

Stand the corn in a soup plate and cut off the kernels with a sharp knife but leave a thin layer of pulp on the cob; avoid cutting off tough cob fibers.

Bring the water to a boil in a 4-quart saucepan. Add the corn kernels and season with salt and pepper. Bring to a boil once more. Cover, lower the heat, and simmer until the corn is cooked; it should be no more than 5 minutes for very fresh corn.

In several batches, purée the corn with its liquid in a blender or food processor. If the soup is too thick, thin it with milk and forcethrough a sieve if the soup is not smooth. Taste the soup and correct seasoning.

While reheating the soup, mash the basil, garlic, and butter in a mortar. Add 1 teaspoon of the mashed mixture at the bottom of each soup plate and pour the hot soup over it.


Onion, Bread, and Cheese Soup

Serves 6

This soup is a simpler version of the famous Onion Soup (page 18). This one is generally cooked with water but of course with a broth made either with beef, chicken, or vegetables, the soup will be richer. I make this even in the summer months; it is so delicious you forget the hot weather.

Ingredients

3 tablespoons butter 6 cups sliced onions (11/3 pounds) 2 tablespoons flour 1 large garlic clove, peeled and pureed 6 cups Beef Broth (page 2), Chicken Broth (page 3), Vegetable Broth (page 5), or water 1 bay leaf Salt to taste 2 cups grated Gruyère 6 thin slices of Poilane or Tuscan bread (156-59)

Instructions

In a 6-quart heavy-bottomed pot, melt the butter. Add the onions and cook for 5 minutes over medium high heat, stirring the onions very often so they do not burn.

Stir 2 tablespoons flour into the onions and continue cooking and stirring for another 10 minutes until the onions are golden but not browned.

Stir in the garlic. Pour the broth or water over the onions. Sprinkle with salt and add 1 bay leaf. Cover and simmer for 20 minutes.

In a large soup tureen, layer 3 slices of bread at the bottom of the pot, cover with half the cheese, then cover with the last 3 slices of bread and top with the remaining cheese. The soup can be prepared ahead of time up to this step.

When ready to serve, reheat the onion broth and when boiling hot, pour it over the bread and cheese and serve immediately.

(Continues...)


Excerpted from Soup of the Day by Lydie Marshall
Copyright © 2003 by Lydie Marshall
Excerpted by permission. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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First Chapter

Fresh Corn Soup With Basil and Garlic

Serves 6

This soup is a creation of the chef-owner of Etats Unis, a very nice bistro in New York City. If you are not cooking fresh corn right away, refrigerate it in its husk as soon as you have bought it, but try to eat it the same day as purchased. There are so many local farms today, it should not be difficult to buy fresh corn that's just been picked.

Ingredients

6 ears of corn
6 cups water
2 teaspoons salt
Freshly ground black pepper
1 cup basil leaves, loosely packed
2 garlic cloves
1 tablespoon butter

Instructions

Stand the corn in a soup plate and cut off the kernels with a sharp knife but leave a thin layer of pulp on the cob; avoid cutting off tough cob fibers.

Bring the water to a boil in a 4-quart saucepan. Add the corn kernels and season with salt and pepper. Bring to a boil once more. Cover, lower the heat, and simmer until the corn is cooked; it should be no more than 5 minutes for very fresh corn.

In several batches, purée the corn with its liquid in a blender or food processor. If the soup is too thick, thin it with milk and force through a sieve if the soup is not smooth. Taste the soup and correct seasoning.

While reheating the soup, mash the basil, garlic, and butter in a mortar. Add 1 teaspoon of the mashed mixture at the bottom of each soup plate and pour the hot soup over it.


Onion, Bread, and Cheese Soup

Serves 6

This soup is a simpler version of the famous Onion Soup (page 18). This one is generally cooked with water but of course with a broth made either with beef, chicken, or vegetables, the soup will be richer. I make this even in the summer months; it is so delicious you forget the hot weather.

Ingredients

3 tablespoons butter
6 cups sliced onions (11/3 pounds)
2 tablespoons flour
1 large garlic clove, peeled and pureed
6 cups Beef Broth (page 2), Chicken Broth (page 3), Vegetable Broth (page 5), or water
1 bay leaf
Salt to taste
2 cups grated Gruyère
6 thin slices of Poilane or Tuscan bread (156-59)

Instructions

In a 6-quart heavy-bottomed pot, melt the butter. Add the onions and cook for 5 minutes over medium high heat, stirring the onions very often so they do not burn.

Stir 2 tablespoons flour into the onions and continue cooking and stirring for another 10 minutes until the onions are golden but not browned.

Stir in the garlic. Pour the broth or water over the onions. Sprinkle with salt and add 1 bay leaf. Cover and simmer for 20 minutes.

In a large soup tureen, layer 3 slices of bread at the bottom of the pot, cover with half the cheese, then cover with the last 3 slices of bread and top with the remaining cheese. The soup can be prepared ahead of time up to this step.

When ready to serve, reheat the onion broth and when boiling hot, pour it over the bread and cheese and serve immediately.

Soup of the Day. Copyright © by Lydie Marshall. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
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