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Helm Baxter - Soups: Quick and easy soups for every season

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Helm Baxter Soups: Quick and easy soups for every season
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    Soups: Quick and easy soups for every season
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Perfect for all occasions and suited to all the seasons, Soups features over 80 flavours and combinations to try. Packed full of inventive and tasty recipes, these are not only easy to make, but sophisticated and delicious meals in themselves. You will find lots of inspiration to create a healthy, nutritious, filling meal for the whole family; an impressive dinner party dish; or a comforting lunch for a cold winters day. With an introduction on essential soup know-how and how to create your own soup flavours, Soups includes optional toppings and delicious additions such as spicy oils, seeded cheesy croutons, chorizo crumbs and citrus and herb crme frache. This book will take your soups to new heights. From classic carrot and coriander and broccoli and stilton, to exciting flavour combinations such as acorn squash and vanilla; favourites such as Miso; healthy options like the slimming watercress soup; and hearty meals such as short-cut bouillabaisse or coconut dhal - you will never look at soups in the same way again!;Intro; TITLE PAGE; TABLE OF CONTENTS; INTRODUCTION; What makes a good soup?; How to design your own soups; Soup know-how; Quick toppings; Quick garnishes; CHILLED; Gazpacho; Pink Gazpacho; Grape & Almond; Cucumber & Yoghurt; Vichyssoise; Pea; Beetroot & Apple; Cucumber & Herb; Avocado; SMOOTH; Carrot & Coriander; Carrot & Tahini; Garlic; Lemon & Parsnip; Creamy Tomato & Basil; Field Mushroom; Sweet Potato; Courgette & Brie; Creamy Turnip; Red Pepper; Mangetout; Spinach & Potato; Jerusalem Artichoke; Chestnut; Watercress; Watercress, Pea & Mint; Fennel & Orange; Black Bean; Broad Bean & Almond

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Helm Baxter - Soups: Quick and easy soups for every season
Soups: Quick and easy soups for every season
Helm Baxter
Soups: Quick and easy soups for every season

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CONTENTS I grew up thinking that soup - photo 1
CONTENTS I grew up thinking that soup only came simple filling and - photo 2
CONTENTS I grew up thinking that soup only came simple filling and - photo 3
CONTENTS
I grew up thinking that soup only came simple filling and cheap Always - photo 4
I grew up thinking that soup only came simple, filling and cheap. Always comfortingbut never the hero of the table. Later in life, when I discovered high-end restaurantsoups, they appeared so unachievable like the difference between a pair of practicalshoes and glamorous 4-inch stilettos. This book is here to show you that when itcomes to soups you can indeed have both basic and brilliant. Soups are more than just pured vegetables. Here you will find everything from chilledsoups, lunchtime soups, quick weeknight dinner soups and soups that are fit for servingat a dinner party.

All of the recipes are simple and straightforward, but by addingone of the fun ideas for toppings and toasts they are elevated to simply amazing.And all of the recipes are made using only one pot so the washing-up has never seemedso easy! Making soups at home is a doddle in fact, once you understand the basics, you willbe able to rustle together your own with bits and bobs from the refrigerator. are thereto help you. STOCKS While making your own stock is the ideal scenario, its not always practical. Forthat reason, all the recipes in this book were tested using low-sodium stock cubesthat contain no MSG or additives. Always taste your soups before you season as thetype of stock you use will determine how much, if any, you need.

Making your own soup is very simple Just follow the steps on these pages and - photo 5
Making your own soup is very simple.
Making your own soup is very simple Just follow the steps on these pages and - photo 5
Making your own soup is very simple.

Just follow the steps on these pages and you will have a delicious and healthy soup ready to eat in no time at all.

Here are some tips on how to make the best soups possible HOW TO ROAST - photo 6
Here are some tips on how to make the best soups possible HOW TO ROAST - photo 7
Here are some tips on how to make the best soups possible.
HOW TO ROAST VEGRoasting root vegetables and garlic will make a basic soup a brilliant soup. 1. Preheat the oven to 200C/400F/Gas 6. 2. Lightly coat chopped vegetables in olive oil and season with salt and pepper. 3.

Place the vegetables in a single layer on a large baking tray, making sure there is space around them. 4. Roast, turning the vegetables every 15 minutes, until tender and golden at the edges.

STEWSA hearty stew can easily be transformed into a soup. Remove any bones from the meatand cut vegetables into smaller pieces (consider adding some fresh veggies, suchas peas), then add some extra stock and perhaps a cooked grain or pasta.
SOUP ECONOMICSThe most cost-effective way to make soups is to use seasonal vegetables, which alsohappen to be the most flavoursome.

Make big batches and freeze, adding pastas, cream,fresh herbs and toppings once they are reheated. To maximize space and to speed updefrosting times, freeze flat in resealable bags.

EQUIPMENTAll of the soups in this book can be made in one pot. How you pure your soup isup to you. A simple stick blender will work just fine, but for smoother soups youmay want to invest in a food processor.
BOUQUET GARNI A bundle of mixed herbs such as parsley thyme and bay leaves - photo 8
BOUQUET GARNIA bundle of mixed herbs such as parsley, thyme and bay leaves, tied together withkitchen string, can be added to soups with the stock to add more layers of flavour.Simply remove and discard before serving or pureing.
Soup toppings are not only a great way to dress up your soups but they also add - photo 9
Soup toppings are not only a great way to dress up your soups but they also add additional layers of flavour and texture.
Soup toppings are not only a great way to dress up your soups but they also add additional layers of flavour and texture.

Here are just a few suggestions.

Topping soups with herbs gives soups a fresh look and an extra flavour boost - photo 10
Topping soups with herbs gives soups a fresh look and an extra flavour boost - photo 11
Topping soups with herbs gives soups a fresh look and an extra flavour boost. Creamy garnishes add a richness to make soups more decadent.
Chilled soups are perfect refreshers on hot summer days and delicious palate - photo 12
Chilled soups are perfect refreshers on hot summer days and delicious palate - photo 13
Chilled soups are perfect refreshers on hot summer days and delicious palate cleansers in between courses. Even better, most of these soups require no cooking at all.
serves 4 1 tablespoons white wine vinegar 50 g 2 oz day-old crusty bread 450 - photo 14
serves 41 tablespoons white wine vinegar 50 g (2 oz) day-old crusty bread 450 g (1 lb) red tomatoes, cored and chopped 150 g (5 oz) seedless cucumber, peeled and chopped 1 red (bell) pepper, deseeded and chopped 1 shallot, chopped 1 garlic clove 2 tablespoons extra virgin olive oil, plus extra to serve sea salt flakes and freshly ground black pepper best in summer
method Sprinkle the vinegar over the bread and soak for 30 minutes in a - photo 15
methodSprinkle the vinegar over the bread and soak for 30 minutes in a blender or foodprocessor. Add the remaining ingredients and pure until smooth. Chill before serving.Season to taste and drizzle with olive oil to serve.
serves 4 1 kg 2 lb 3 oz peeled watermelon 1 red bell pepper cored - photo 16
serves 41 kg (2 lb 3 oz) peeled watermelon 1 red (bell) pepper, cored, deseeded and chopped 1 teaspoon toasted coriander seeds 1 tablespoon red wine vinegar 1 cucumber, diced 1 jalapeo chilli, finely sliced small handful of coriander (cilantro) leaves
Soup toppings are not only a great way to dress up your soups but they also add - photo 9
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