Gundry - Homemade soup recipes: 103 easy recipes for soups, stews, chilis, and chowders everyone will love

The author and publisher have provided this e-book to you for your personal use only. You may not make this e-book publicly available in any way. Copyright infringement is against the law. If you believe the copy of this e-book you are reading infringes on the authors copyright, please notify the publisher at: http://us.macmillanusa.com/piracy. To Jessica, my editor and friend.
Thank you for your attention to detail,
continuous patience, and love for the job.
You make these books better
with every part you touch. The first thing I think of when I imagine soup is wanting nothing more than to shut myself inside and stay in my pajamas on a cold, dreary, rainy day. I think of days home from school watching daytime TV in between naps, sipping soup like a magic potion, willing my body back to health.

While soup has been a comfort during times when Ive felt blue, I also cant help but think of times when soup has brought me joy. I picture my friends chowing down on a bowl of while the sun still shone in the distance on a lazy summer night. The appeal of soup isnt its temperature; its about the flavor. Its about the combination of spicy and sour you get from . Its about the way the spices mix with the meat and veggies to create a delightful, simmering, flavorful dish that can be dressed up or down, depending on the occasion. or two, or three. or two, or three.

One hundred felt so rigid, and whether Im cheering up someone whos blue or enjoying a lunch in with friends, there is always room for three more. I hope that this book, filled with soups you can enjoy all year long, will bring comfort and joy to your home. Addie Gundry

Soup truly is a year-round dish. While I stock up on heartier, meatier stews in the dead of winter, my summers are full of chilled soups, from sweet veggie gazpachos to colorful fruit soups. And when Im expecting company and want to present a sophisticated and impressive starter, I can always rely on chilled soups to start a meal off right. Yield: Serves 12 | Prep Time: 5 minutes | Chill Time: 4 hours Yogurt mixed with cucumber creates a sweet, silky texture thats so refreshing at the end of a long day.

The hint of lemon zest really makes this particular recipe shine, giving it a welcome burst of bright citrus flavor. INGREDIENTS 1 cup diced peeled English cucumber cup vegetable broth 1 cup plain Greek yogurt 1 teaspoon Dijon mustard 1 tablespoon minced shallot 1 garlic clove, minced 2 tablespoons fresh dill, plus chopped dill for garnish 2 tablespoons fresh parsley 1 teaspoon herbes de Provence 1 teaspoon lemon zest 1 teaspoon fresh lemon juice Crme frache, for garnish DIRECTIONS 1. In a food processor, combine the cucumber, broth, yogurt, mustard, shallot, garlic, dill, parsley, herbes de Provence, lemon zest, and lemon juice. Process until smooth. Transfer to an airtight container and chill for 4 hours or up to 4 days. 2.

Pour the chilled soup into bowls. Garnish with a dollop of crme frache and chopped fresh dill and serve.

Yield: Serves 4 | Prep Time: 15 minutes plus 30 minutes resting time | Cook Time: N/A Growing up in Minnesota, I was always looking for new ways to cook with the abundance of corn I saw all around me. This Sweet Corn Gazpacho is perfect because its creamy while being totally dairy-free. INGREDIENTS 2 pounds yellow tomatoes, chopped 2 yellow bell peppers, seeded and chopped Kernels from 3 ears corn cup chopped shallots 2 garlic cloves, chopped jalapeo, seeded and chopped 2 teaspoons sea salt, plus more as needed cup olive oil, plus more for garnish cup white balsamic vinegar 1 teaspoon lime zest 2 tablespoons fresh lime juice Chopped fresh chives, for garnish DIRECTIONS 1. In a large bowl, combine the tomatoes, bell peppers, corn kernels, shallots, garlic, and jalapeo.

Sprinkle with the sea salt and let stand for 30 minutes. 2. Pour the corn mixture into a blender or food processor and add the olive oil. Blend the soup until smooth or, if you prefer, leave a bit chunky. 3. Add the vinegar, lime zest, and lime juice.

Taste and season with more salt as needed. 4. Serve at room temperature or chilled, garnished with a drizzle of olive oil and some chives.

Yield: Serves 6 | Prep Time: 10 minutes | Chill Time: 1 hour When my girlfriends came over for a spa day, I served this Strawberry-Orange Soup. I just love the bright pink coloring, and the fruit combined with a minty touch left us all feeling wonderfully relaxed and rejuvenated. INGREDIENTS 4 cups fresh strawberries, hulled cup confectioners sugar 1 cup fresh orange juice Juice of lime 3 tablespoons chopped fresh mint leaves, plus 6 fresh mint leaves, chopped, for garnish 1 tablespoon orange zest 1 teaspoon granulated sugar 1 tablespoon slivered almonds cup crme frache DIRECTIONS 1.

In a food processor, puree the strawberries until smooth. Add the confectioners sugar and puree for 1 minute. Add the orange juice and lime juice and puree for 1 minute more. 2. Add 1 tablespoon of the mint and process for another minute. 3. 3.

In a small bowl, combine the remaining 2 tablespoons mint, the orange zest, granulated sugar, and almonds. Add the crme frache and mix well. 4. Ladle the chilled soup into bowls or mason jars for serving. Top the soup with a dollop of the crme frache mixture and mint leaves.

Yield: Serves 4 | Prep Time: 5 minutes | Cook Time: 20 minutes When Im serving a fancy, multicourse dinner, I like to serve a palate-cleansing soup in between big courses, and this Pea and Mint Soup is one of my go-to favorites.

If you grow your own mint, nows the time for it to shine! INGREDIENTS 1 tablespoon unsalted butter 1 large leek, white and light green parts only, chopped and rinsed well 2 cups chicken broth 2 tablespoons fresh lemon juice 2 sprigs fresh mint 1 teaspoon chopped fresh chives 1 pound frozen baby peas Sea salt and freshly ground black pepper cup crme frache, for garnish 1 tablespoon heavy cream, for garnish Chopped fresh chives, for garnish