Souped Up

Souped Up

by Sally Sampson
     
 

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"[Soup] can be an entire meal, a starter, a dessert. It can be served for dinner, lunch, or even breakfast. It is the original comfort food." -- from the Introduction

Who doesn't like a bowl of homemade soup? Cold or hot, vegetable or chicken, smooth or chunky, there is a recipe in this book to suit even the most finicky eater.

Nobody knows soup

Overview

"[Soup] can be an entire meal, a starter, a dessert. It can be served for dinner, lunch, or even breakfast. It is the original comfort food." -- from the Introduction

Who doesn't like a bowl of homemade soup? Cold or hot, vegetable or chicken, smooth or chunky, there is a recipe in this book to suit even the most finicky eater.

Nobody knows soup like chef and author Sally Sampson. In Souped Up!, she tempts you with more than 100 delicious and easy-to-prepare recipes for soups, stews, chilis, and more. Sampson includes every imaginable type of soup in this delightful volume, including bean soups, fish soups, cream soups, chicken soups, and chilis and stews. No matter what the season (fall, winter, summer, or spring) or the purpose (appetizer, main course, or dessert), Sampson has a recipe for you.

Mouthwatering recipes like Triple Tomato; Broccoli Rabe, Butternut Squash, and Caramelized Onion; White Bean and Fennel; Split Pea with Lemon; Helen Geller's Matzoh Ball; and six variations of Gazpacho will please even the seasoned soup maker. For heartier fare, try recipes like Black Bean Chili; Beef Chili with Beer; Spicy Sausage Chili; Moroccan Vegetable Stew with Raisins, Herbs, and Rice; and Curried Chicken Stew. Sampson's recipes elevate soup making to the realm of the sublime.

She also offers helpful tips on making stocks, freezing soups, and essential ingredients and equipment. And for those who can't imagine dining on soup alone, Sampson offers recipes that complete a meal, from salad dressings (such as Sarah Conover's Pesto Dressing and Creamy Blue Cheese) and breads (Irish Soda Bread) to perfect sweets (including Cocoa Cookies and Oatmeal Lace Cookies).

Whether you're an experienced or novice cook, Sampson has a recipe to help you get Souped Up!

Product Details

ISBN-13:
9781416595885
Publisher:
Simon & Schuster
Publication date:
11/01/2007
Sold by:
SIMON & SCHUSTER
Format:
NOOK Book
Pages:
224
File size:
548 KB

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Read an Excerpt

White Bean and Fennel

This creamy and slightly sweet soup, when paired with a loaf of bread and a salad, creates a perfect winter meal.


  • 2 teaspoons olive oil
  • 1 Spanish onion, chopped
  • 2 celery stalks, diced
  • 3 carrots, diced
  • 1 fennel bulb, cored and diced, including the fern-like tops
  • 2 garlic cloves, minced
  • 1 teaspoon dried fennel seeds
  • 4 cups cooked cannellini beans, rinsed
  • 6 to 8 cups low-salt chicken stock
  • 1 tablespoon fresh lemon juice
  • Shaved Parmesan cheese
  • Blue cheese, for garnish (optional)
  • Crumbled bacon, for garnish (optional)

Place a large stockpot over medium heat and, when it is hot, add the oil. Add the onion, celery, carrots, fennel, garlic, and fennel seed and cook until tender, about 10 to 15 minutes. Add the beans and stock and raise the heat to high. Bring to a boil, lower the heat to low, and cook for 2 hours. Transfer to a container, cover, and refrigerate at least overnight, and up to three days.

Place in a pot and gently reheat. Add the lemon juice, and garnish with the fennel tops, Parmesan cheese, and blue cheese and bacon, if desired.


Yield: About 10 to 12 cups

Copyright © 2003 by Sally Sampson

Meet the Author


Sally Sampson is the author and coauthor of numerous cookbooks, including the James Beard Award-nominated The $50 Dinner Party, Throw Me a Bone (with Cooper Gillespie) and The Olives Table (with Todd English). She has contributed to Self, Bon AppÉtit, Food & Wine, The Boston Globe, Boston magazine and The Boston Phoenix. She lives with her family in Watertown, Massachusetts.

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