Explains the basics of vegetable soup–making and gives recipes for vegetarian stocks and broths, establishing a solid foundation for making all of her vegetable soups. Soup is universally popular and can provide comfort – both in the cooking and the eating – like no other food. Deborah Madison has brought her wide ranging knowledge of vegetarian cuisine to soups ranging from perennial favourites – traditional classics from around the world – to innovative new recipes. Deborah Madison explains the basics of vegetable soup–making and gives recipes for vegetarian stocks and broths, establishing a solid foundation for making all of her vegetable soups. Recipes are streamlined to fit busy schedules without sacrificing flavour. Serving ideas include creative garnishes such as caramelised pear croutons and blue cheese toasts to give the option of elevating simple soups into something more elegant, and Deborah also gives advice on improving canned soups to make them taste like they were made from scratch. There are basic stocks (roasted vegetable stock) and light broths and restorative soups (Mexican Tomato Broth with Avocado and Lime). For more chilling choices, she offers hearty bean soups (Navy bean and Winter Squash Soup with sage breadcrumbs), lentil and pea soups (Cream of Split pea soup with Rosemary and Lemon), and grain based soups (Quinoa, corn and spinach chowder), Deborah recommends using vegetables at their peak but organising soups seasonally. There are spring vegetables (Green Spring Soup of Spinach, Lettuce and Sorrel), light and refreshing soups for summer (Curried Coconut Corn soup with yoghurt and lime) roasted vegetable soups for fall (roasted squash, pear and ginger soup) and cozy winter vegetable soups (Cream of Tomato Soup with souffled Cheese Toasts).

Author:

Deborah Madison

Shipping:

Shipping Details

ISBN:

9780767916288

Publish Date:

5/2006

Pages:

224

Publisher:

Broadway

Format:

Paperback

Availability:

Approximately 4 - 6 weeks
Availability details