Blue Moon Soup: A Family Cookbook

Blue Moon Soup: A Family Cookbook

Hardcover

$16.95
View All Available Formats & Editions
Want it by Monday, November 26 Order now and choose Expedited Shipping during checkout.

Product Details

ISBN-13: 9781620879900
Publisher: Sky Pony Press
Publication date: 10/01/2013
Pages: 72
Product dimensions: 7.90(w) x 10.10(h) x 0.60(d)
Age Range: 7 - 9 Years

About the Author

Gary Goss is the founder and former chef of the Soup Kitchen Restaurant, in Northampton, Massachusetts. His sumptuous soups have been featured in the New York Times, national magazines, and food guides. Goss has demonstrated his cooking skills across the country, appearing on the CBS Early Show and National Public Radio. He is currently working on the Blue Moon Soup cooking show.

Jane Dyer is the beloved illustrator of more than fifty children's books. She has won numerous awards and has even appeared on the New York Times bestseller list for books such as Time for Bed, Talking Like the Rain, and Cookies: Bite-Size Life Lessons.

Recipe

PEACE SOUP
Always search and work for peace and friendship. A great start is through cooking this pea soup.

STUFF:
2 tablespoons butter
1 small leek, chopped (1 to 1-1/2 cups)
1 teaspoon minced fresh mint or 1 teaspoon curry powder (2 teaspoons if you love curry)
1/2 teaspoon grated fresh ginger or 1/3 teaspoon powdered (optional)
1/4 teaspoon salt
1/2 teaspoon pepper
1 10-ounce package frozen peas
1/2 stalk celery, chopped
2-1/2 cups milk
Garnish: fresh mint or carrot curls


Use leeks in cream soups instead of onions. Leeks taste sweeter.


STUFF TO DO:
1. Melt the butter in a soup pot on medium heat.
2. Add the leek, mint, ginger if using, salt, and pepper. Saute for about 5 minutes, stirring with a wooden spoon.
3. Add the peas, carrot, celery, and just enough water to cover them (about 2 cups), and stir.
4. Bring to a boil, then reduce heat and simmer, covered, until the vegetables are tender, about 15 to 20 minutes.
5. In a blender or a large bowl, blend or mash 2 cups of the soup with the milk until thick and silky smooth.
6. Return the blended soup to the soup pot, and stir.
7. Ladle into bowls and garnish.


Makes four to six servings.



PETER, PETER, PUMPKIN EATER
Although both of its main ingredients come from cans, this corn and pumpkin chowder is still delicious and unique.

STUFF:
1 medium potato, peeled and chopped
2 tablespoons butter
1 small leek, chopped (1 to 1-1/2 cups)
1 tablespoon cooking sherry or dry white wine (optional)
1/2 teaspoon dry mustard
1/4 teaspoon saffron (optional)
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup canned pumpkin
1/2 carrot, chopped
1-1/4 cups canned creamed corn
2 1/2 cups milk
Garnish: shredded Muenster cheese (1-1/2 cups) and parsley sprigs


STUFF TO DO:
1. Boil the potato in 2 cups of water until tender, about 15 minutes. Drain, save the broth, and set the potato aside.
2. Melt the butter in a soup pot on medium heat.
3. Add the leek, cooking sherry if using, mustard, saffron if using, salt, and pepper. Saute for 5 minutes, stirring with a wooden spoon.
4. Add the potato, its broth, the pumpkin, carrot, half of the corn, and 2 cups of water and stir.
5. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes.
6. In a blender or a bowl, blend or mash half the soup with the milk until thick and silky smooth.
7. Return the blended soup to the soup pot, and stir.
8. Add the remaining corn and stir. Ladle into bowls and garnish.
OR: Ladle into crocks or baked pumpkin or squash shells, garnish, place on a cookie sheet, and bake at 400 F until bubbling and lightly browned on top.
Makes four to six servings



HEY, HEY SOUP
This hot and jazzy sweet potato soup is named after a great jazz club in Kansas City.

STUFF:
2 tablespoons butter
1 small leek, chopped (1 to 1-1/2 cups)
1/4 cup chopped chives
3/4 cup sliced mushrooms
2 large sweet potatoes, peeled and thinly sliced (ask an adult to slice)
1 tablespoon cooking sherry or dry white wine (optional)
1 teaspoon curry
1/4 teaspoon salt
1/2 teaspoon pepper
2 cups milk
Garnish: 1 cup shredded Muenster Cheese, 1/4 cup sliced mushrooms, and 1 bar of great chocolate, broken into bite-size pieces.

STUFF TO DO:
1. Preheat the oven to 400 F.
2. Melt the butter in a soup pot on medium heat.
3. Add the leek, chives, mushrooms, half of the sweet potatoes, the sherry if using, curry, salt, and pepper. Saute for 10 minutes, stirring with a wooden spoon.
4. Add the remaining sweet potatoes and 2 cups of water, and stir.
5. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes.
6. In a blender or a bowl, blend or mash half the soup with the milk until thick and silky smooth.
7. Return the blended soup to the soup pot, and stir.
8. Place soup crocks on a cookie sheet. Ladle soup into crocks, and garnish. Bake for 10 to 15 minutes, until lightly browned and bubbly.
Makes four to six servings



Recipes from Blue Moon Soup. Recipes by Gary Goss, Illustrations by Jane Dyer (Little, Brown, and Company; September 1, 1999)

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews