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DK - The Soup Book 200 Recipes, Season by Season

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Book:
The Soup Book 200 Recipes, Season by Season
Author:
DK
Publisher:
DK PUB
Genre:
Books / Home and family
Year:
2019
Rating:
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DK, The Soup Book: 200 Recipes, Season by SeasonMake the most of fresh produce all year round with 200 homemade recipes for soup and accompaniments, organized by seasonThe Soup Book is packed with plenty of nourishing recipes for every season. Try winter warmers such as parsnip and apple soup or French onion soup, enjoy a light summer lunch of chilled cucumber soup with dill, and make a hearty borscht or pumpkin soup in the fall. The recipes are organized first by season, and then by ingredient, so you can easily find the ideal soup to suit the fresh ingredients you have on hand.Featuring recipes from Raymond Blanc, Dan Barber, Alice Waters, and other supporters of The Soil Association, The Soup Book offers plenty of recipe ideas and inspiration to fill your bowl. Each recipe is accompanied by freezing times so that you can prepare your favorite recipes to enjoy later. This updated edition features brand-new and updated photography to accompany the books refreshed design.Make hearty, wholesome, and healthy soups year round with The Soup Book.

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THE SOUP BOOK US001-003Titlesindd 1 17042019 1217 - photo 1

THE SOUP BOOK US001-003Titlesindd 1 17042019 1217 THE - photo 2

THE

SOUP BOOK

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THE

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Editor-in-chief

SOPHIE GRIGSON

THE

SOUP BOOK

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6 FOREWORD

8 INTRODUCTION

10 TECHNIQUES

12 Making stock

14 Brown stock

15 Vegetable stock

16 Fish stock

18 Chicken stock

20 Preparing vegetables

24 Preparing herbs

25 Preparing spices

26 Preparing pulses

28 Pureeing

30 Enriching

32 Thickening

34 Rescuing

36 Garnishing

40 SPRING

42 SEASONS BEST

44 Lettuce

46 Arugula

49 Asparagus

52 Cauliower

54 Wild garlic

57 Nettles

58 Spinach

61 Mangoes

64 Red snapper

66 Eel

67 Salmon

68 Smoked trout

69 Tuna

70 Shrimp

CONTENTS

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74 Lobster

77 Cod

79 Fish

89 Chicken

90 Lamb

96 SUMMER

98 SEASONS BEST

100 Edamame

102 Fava beans

105 Peas

108 Navy beans

110 Swiss chard

111 Globe artichokes

112 Eggplants

114 Avocados

117 Fennel

120 Cucumbers

123 Corn

126 Zucchini

128 Almonds

130 Tomatoes

140 Watercress

143 Lovage

144 Sea Beans

146 Chives

147 Cilantro

148 Sorrel

149 Peppers

152 Vegetables

155 Melon

158 Cherries

160 Crab

162 Seafood

164 Beef

166 Chicken

171 Pork

172 FALL

174 SEASONS BEST

176 Pumpkin

180 Carrots

185 Mushrooms

190 Kohlrabi

191 Broccoli

192 Garlic

193 Onions

198 Beets

204 Butternut squash

205 Sweet potatoes

208 Chickpeas

209 Rose hips

210 Pistachios

212 Vegetables

213 Pears

214 Mussels

219 Clams

224 Chicken

242 Beef

247 Pork

250 WINTER

252 SEASONS BEST

254 Lentils

258 Borlotti beans

261 Black-eyed peas

262 Flageolet beans

264 Kidney beans

267 Cannellini beans

270 Parsnips

272 Chicory

273 Leeks

276 Cabbage

278 Kale

280 Brussels sprouts

281 Celeriac

285 Winter squash

288 Rutabaga

289 Turnips

292 Potatoes

296 Chestnuts

297 Vegetables

306 Jerusalem artichokes

310 Scallops

311 Smoked haddock

312 Chicken

315 Duck

317 Turkey

320 Pheasant

321 Game

322 Partridge

323 Beef

324 Pork

330 BREAD

332 Crusty white loaf

333 Soft white rolls

334 Whole wheat loaf

335 Whole wheat rolls

336 Easy atbreads

337 Seven-grain bread

338 Rye bread

339 Buttermilk biscuits

340 Soda bread

341 Corn bread

342 INDEX

351 ACKNOWLEDGMENTS

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FOREWORD BY

ERIC SCHLOSSER

Some wonderful chefs have donated their favorite soup recipes

to this cookbook for a simple reason. Proceeds from the book will support

the work of the Soil Association, a nonprot based in Bristol, England. Few

Americans have heard of the Soil Association. But almost everyone has heard

of organic food and sustainable agriculture, two of the causes that the Soil

Association has been promoting for more than 60 years. Indeed, the modern

organic movement was launched during the 1940s by a pair of British iconoclasts,

Lady Eve Balfour and Sir Albert Howard. At a time when herbicides and

pesticides and synthetic fertilizers were rst being introduced on a wide scale,

Balfour and Howard began to question whether these were good things. They

rebelled against a mindset that viewed the land as just one more economic

commodity, to be doused with chemicals for a short-term prot. They rebelled

against a mentality that worshipped technology for its own sake, that eagerly

sought to control and dominate nature. They embraced a much more holistic

view of how we should treat livestock, the land, and the rural communities

dependent upon farming.

The Soil Association seems like an odd name for an organization devoted to

producing food thats healthy, nutritious, and environmentally sound. But the soil

plays a central role in the thinking behind sustainable agricultureboth as a literal

concern and as a metaphor for the interconnectedness of all things. What you

put in the soil winds up in the crops that grow in the soil, winds up in the animals

that eat those crops, winds up in the people who eat those animals. And every

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6/7 FOREWORD

living thing, and every one of us, ultimately returns to the soil. You cannot mistreat

one of these elements without harming the others. This is a deeply humble

philosophy, founded upon a reverence for nature and a skepticism about some of

mankinds latest inventions. It is a belief that we must try to work with nature, not

seek to conquer nature. And it is the guiding spirit of many groups today, like the Soil

Association, that are ghting against Global Warming, genetically modied food, and

the toxic chemicals that are poisoning the earth.

We need to reduce the power of agribusiness and reclaim our government from the

corrupt grip of special interests. But unlike many social movements, the battle for

sustainable agriculture doesnt always have to be grim, hard work. As the great chef

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