Soup of the Day: 150 Delicious and Comforting Recipes from Our Favorite Restaurants
Language: English
Pages: 240
ISBN: 0762443278
Format: PDF / Kindle (mobi) / ePub
Whether it’s a bowl of chicken soup when you’re sick, a thick and hearty gumbo in winter, or a refreshing gazpacho on a hot summer day, soup is a timeless favorite. In Soup of the Day, Ellen Brown presents more than 150 classic and inventive recipes, most of which were collected from top restaurants across the nation. Try the Tortilla Soup from Fearing’s in Dallas, the Cream of Celery Soup from Bayona in New Orleans, the Cheddar Soup with Bacon from The Soupbox in Chicago, or Ellen’s own New England Clam Chowder. With the recipes are explanations on how to create great stocks, cook perfect garnishes, and even bake delicious breads. Make your favorite or try something new—it’s a soup lover’s dream!
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Soup (Gai Tom Kha) Mulligatawny Creamy Chicken and Wild Rice Soup Southwest Chicken, Corn, and Sweet Potato Chowder Cream of Chicken Soup with Mushrooms Turkey Chili CHAPTER 8: Meaty Soups Beef and Beet Borscht Barley Mushroom Soup Ropa Vieja Mexican Albondigas Soup with Chorizo Meatballs Scotch Broth Vietnamese Rice Chowder with Pork (Chao) Hot and Sour Soup Italian Wedding Soup Sweet Potato and Ham Chowder Caldo Gallego Cheddar Soup with Bacon Kale Soup with Linguiça (Caldo.
Gold or other waxy potatoes, peeled and cut into �-inch dice 1 pound striped bass or other full-flavored ocean fish, cut into 1-inch chunks 1 pound cod or other flaky white ocean fish, cut into 1-inch chunks Salt and freshly ground black pepper to taste 6 to 8 slices good crusty bread Cook the diced bacon in a 4-quart soup pot over medium-high heat for 5 to 7 minutes, or until crisp. Remove the bacon from the pot with a slotted spoon, and drain on paper towels. Set aside. Reserve 3 to 4.
Pan to cook it properly. But you want to preheat the broiler for at least 10 or 15 minutes to create the brown crust. Beef and Beet Borscht Roasting the beets intensifies their innate sweetness, and also turns this traditional Eastern European soup a bright crimson red. Serve it with a loaf of Limpa (page 218) or Pretzel Rolls (page 219). Serves 6 to 8 1 pound fresh beets 1 pound boneless chuck roast, trimmed and cut into �-inch dice Salt and freshly ground black pepper to taste 2.
Into the prepared baking sheet. Allow the dough to rest for 5 to 10 minutes if it is difficult to work with. Cut the dough into 1-inch strips horizontally and then cut the strips down the middle vertically using a pizza wheel or a sharp serrated knife. Cover the baking sheet with oiled plastic wrap, and let rise in a warm place until doubled in bulk, about 30 minutes. For the topping, beat the egg with 1 tablespoon cold water. Combine the poppy seeds, sesame seeds, flaxseed, and caraway seeds in.
Large skillet over medium-high heat. Add some polenta squares, being careful not to crowd the pan. Cook for 3 minutes per side, or until crisp and brown. Turn the squares with a slotted spatula and brown the other side. Drain on paper towels and fry the remaining polenta in additional oil. Serve immediately. NOTE: The polenta can be cooked and cut into pieces up to 3 days in advance and kept refrigerated. Do not fry it until just prior to serving. Variation Add 2 tablespoons of any chopped.