Celebrated chef, teacher, and cookbook author James Peterson presents more than forty soup and broth recipes from Cooking, his classic guide for home cooks. Within, cooks of all levels will find a wide variety of delicious, doable recipes: basics like chicken broth, classics like Tomato Soup, and exotics such as Thai Hot-and-Spicy Shrimp Soup. For those looking to get creative, Peterson explains soup fundamentals so you can craft your own dishes tailored to different palates and tastes. Peterson also includes an ...
Celebrated chef, teacher, and cookbook author James Peterson presents more than forty soup and broth recipes from Cooking, his classic guide for home cooks. Within, cooks of all levels will find a wide variety of delicious, doable recipes: basics like chicken broth, classics like Tomato Soup, and exotics such as Thai Hot-and-Spicy Shrimp Soup. For those looking to get creative, Peterson explains soup fundamentals so you can craft your own dishes tailored to different palates and tastes. Peterson also includes an array of helpful step-by-step photographs to help you master the techniques and build confidence in the kitchen.
In addition to the wonderful and diverse recipes, Peterson provides a true kitchen education, with sections on the ten basic cooking methods, recipes and techniques all cooks should know, cooking terms, and recommended ingredients and kitchen tools. This e-book exclusive is an enriching addition to anyone's digital library, and cooks both new and experienced will appreciate Peterson's relaxed, unfussy style that encourages them to learn, keep it simple, and have fun in the kitchen.
Be sure to check out more e-book exclusives from James Peterson's Kitchen Education series.
JAMES PETERSON is an award-winning food writer, cookbook author, photographer, and cooking teacher whose career began as a young restaurant cook in Paris in the 1970s. In the early 1980s, Peterson practiced his traditional French training as a chef-partner for a Greenwich Village restaurant called Le Petit Robert. A cooking teacher for over two decades since, Peterson has taught at Peter Kump’s New York Cooking School and at the French Culinary Institute. After translating a series of French pastry books from French to English, Peterson was encouraged to write his own book. He is now the author of fifteen books, including Cooking, Baking, Meat, Vegetables, Kitchen Simple, and Sauces--his first book--which became an instant classic and received the 1991 James Beard Cookbook of the Year award. His articles and recipes have appeared in national magazines and newspapers. A self-taught food photographer, Peterson also creates the photography for his books. James Peterson lives in Brooklyn, New York.
Other Vegetable Soups
Two of the greatest of all vegetable soups-tomato soup and onion soup-are made with just a single vegetable. Some cooks argue that tomatoes need the support of an onion and perhaps some herbs, but when tomatoes are at their best, the soup needs nothing more than the tomatoes themselves. French onion soup can be more solid than liquid, almost like a savory bread pudding, or it can be like a consommé, with just a small tangle of onion strands. It is usually somewhere in between, with a savory cheesy crust on top and plenty of onions and broth underneath.
FRENCH ONION SOUP
Onion soup recipes usually call for beef broth, which puts some of us off or has us reaching for a can. Despite the fact that French onion soup can still be marvelous even made with indifferent canned broth, anemic cheese, and white bread, it is worth using a decent broth and the most savory cheese you can find. Because the onions are so flavorful, it makes little difference whether you use beef broth or something else. Some of the best onion soups use turkey broth made from the leftover holiday carcass, and Brown Chicken broth is also a good choice. Traditional recipes call for Gruyère cheese, which is Swiss without the holes, but any sharp, semi-hard cheese, such as Cheddar, aged Gouda, or Fontina d'Aosta, works beautifully. The bread should have a dense crumb-don't use airy bread, which will get soggy-and is ideally cooked in butter ahead of time, which keeps it from absorbing liquid. If you run out of time and don't brown the bread in butter, your soup will still be a success. One warning: You are going to end up with what looks like a mountain of raw onions. Don't worry, as they will cook down to about one-tenth of their original volume. Don't use overly sweet onions, such as Vidalia; use a mild onion, such as a red onion.
Makes 6 cups or 6 first-course servings
5 pounds onions, preferably red Bermuda type, sliced as thinly as possible
3 tablespoons butter, plus 6 tablespoons (optional)
1 cup dry sherry or medium-sweet Madeira
1 cup water
1 quart broth, preferably beef, brown chicken, or turkey
6 slices dense-crumb white bread, crusts removed and cut into
2 cups grated semi-hard cheese such as Gruyère, Gouda, or Fontina (about 7 ounces)
In a heavy-bottomed pot large enough to hold the soup, cook the onions in 3 tablespoons butter over medium heat, stirring for about 10 minutes, or until they release some of their liquid. Raise the heat to high and cook, stirring often, for about 30 minutes, or until the liquid runs dry and caramelizes on the bottom of the pot and the onions are melted into a compact tangled mass. Keep a close eye on the onions as they cook so that the liquid doesn't run dry before it should and cause the onions to stick.
Add the sherry and water, bring to a boil, and cook, scraping the bottom of the pot with a wooden spoon to dissolve the browned-on juices, until the liquid is reduced by about half. Add the broth, season to taste with salt and pepper, and simmer.
Meanwhile, preheat the oven to 350°F. Spread the bread cubes on a sheet pan and toast in the oven, turning them every few minutes, for about 15 minutes, or until evenly browned. Leave the oven on. Alternatively, melt the 6 tablespoons butter in a large sauté pan or skillet over medium heat and sauté the bread cubes for about 12 minutes, or until evenly browned on all sides.
Return the soup to a simmer if it has cooled. Put 6 soup crocks on a sheet pan (so the soup doesn't overflow onto your oven floor). Ladle the broth and onions into the crocks. Using half of the bread cubes, spread them evenly among the crocks. Top with half of the cheese. Spread the remaining bread cubes on top, and then the rest of the cheese. Bake for about 20 minutes, or until boiling broth starts to drip down the sides of the crocks.
The complexity of a tomato soup is inversely proportionate to the quality of the tomatoes. When you have perfect in-season ripe tomatoes, just peel, seed, and chop and put them in a pot. Bring them to a simmer and they will release enough liquid to turn them into a soup. If you insist on being more decadent, chop some fresh tarragon or basil, combine it with a couple of tablespoons of heavy cream per serving, and swirl it on top of each bowl just before serving. If you are eating the last of the year's tomatoes and there is a nip in the air, here is something a little richer and warming.
Makes 1 quart or 4 first-course servings
Leaves from 10 sprigs tarragon
1 teaspoon olive oil
1 cup heavy cream
1/4 pound thick-cut bacon, cut crosswise into strips
12 tomatoes, peeled and seeded, finely chopped
Rub the tarragon leaves with the olive oil, finely chop the leaves, and combine them in a small bowl with 1/2 cup of the cream. Set aside.
In a pot large enough to hold the soup, cook the bacon over medium heat for about
10 minutes, or until it just begins to get crispy. Add the tomatoes and bring to a simmer. Add the remaining 1/2 cup cream and season with salt and pepper. Top each serving with a swirl of the tarragon cream.
BROTHS AND SOUPS
Vegetable Broth (Court Bouillon)
Brown Chicken Broth
How to Make Brown Chicken Broth Box: Straining
White Chicken Broth
Beef Broth and Pot-au-Feu
How to Make White Veal Broth
How to Make Brown Veal Broth
How to Make Meat Glaze
Basic Shrimp Broth for Soups, Stews, and Sauces
How to Make Dashi
Miso Soup Box: Garnishes for Miso Soup
How to Make Miso Soup with Cockles
GARNISHES FOR SIMPLE BROTHS AND CONSOMMÈS
VEGETABLE CREAM SOUPS
Leek and Potato Soup
How to Make Leek and Potato Soup
Cream of Asparagus Soup
Cream of Pea Soup Box: Soup Croutons
Cream of Mushroom Soup
Cream of Spinach Soup
Cream of Celeriac Soup
Cream of Cauliflower Soup
OTHER VEGETABLE SOUPS
French Onion Soup
Garlic Soup with Poached Eggs
Fresh Corn and Chile Soup
MIXED VEGETABLE SOUPS
European Peasant-Style Vegetable Soup Model
Moroccan Lamb and Tomato Soup Box: Pistou and Pesto
Seafood Soup Model
Bouillabaisse and Bourride
How to Make Bouillabaisse and Bourride
Creamy Seafood Cider Soup with Fresh Herbs
Brazilian Coconut-Peanut Fish Soup
Corn and Shrimp Soup
Shrimp and Tomatillo Soup
Thai Hot-and-Spicy Shrimp Soup
How to Make a Flavor Base for Thai SoupS
Mexican-Style Tomatillo and Chicken Soup
Mexican-Style Chile and Chicken Soup
Thai-Style Coconut-Green Curry Chicken Soup
Chicken, Tomato, and Tarragon Soup
Chinese Hot-and-Sour Soup
How to Make Chinese Hot-and-Sour Soup
Basic Bean Soup
Indian Lentil Soup
THE BASIC 10 COOKING METHODS
Roasting Box: Convection Ovens
Braising Box: What About Pressure Cookers?
Steaming Box: Selecting a Steamer
BASIC RECIPES AND TECHNIQUES
Cooked Tomato Concassée
Pesto Box: Storing Pesto
Quick Fix for Bottled Mayonnaise
How to Bone a Whole Round Fish Through the Belly
How to Cut Up Cauliflower
How to Cut Up Raw Chicken for Sautéing or Frying
How to Cut Vegetable Shapes
How to Make Clarified Butter and Ghee Box: Meat Glaze
How to Peel and Seed Tomatoes
How to Prepare a Flatfish for Cooking Whole
How to Prepare a Round Fish for Cooking Whole
How to Prepare Leeks
Bell Peppers and Chiles
How to Peel Peppers
How to Make a Bouquet Garni
How to Make Maître d'Hôtel Butter
How to Make Tarragon Butter
How to Make Truffle Butter
Poaching Eggs Box: Poached Eggs for a Crowd
How to Poach Eggs
Poaching Whole Fish
Box: Cooking Root Vegetables in the Microwave
Roast Beets with Wine Vinegar, Butter, and Parsley
ABOUT THE AUTHOR
More eCookbooks from James Peterson