Vollstedt - The big book of soups and stews: 262 recipes for serious comfort food

Soups and stews are a universal food, found in almost every part of the world. All countries have their own traditional ingredients, but all soups and stews have one thing in commonthey make you feel good! No wonder they are often called comfort food, or food for the soul.

Todays approach to making soups and stews calls for fresh ingredients and high-quality meat. They are no longer considered a budget meal or a way to use leftovers. Soups and stews are great for family meals but can also be served for casual, informal gatherings, such as tailgate parties, luncheons, buffets, and suppers.

In The Big Book of Soups and Stews, you will find a variety of practical, savory soups and stews for all occasions. Many of the traditional and classic soups and stews have been revised, updated, and streamlined for todays home cook. Also included, along with the old favorites, are some well-known ethnic-inspired and international soups and stews, plus other original and exciting new combinations and fresh ideas. All recipes have been home tested.

Soups and stews are similar in that both are a combination of complementary ingredients cooked in one pot in a flavorful broth or sauce. However, they also have some differences.

Soups are appealing and usually agree with almost everyone. What is more welcome than a steaming bowl of soup on a cold, stormy night, or a refreshing cold soup on a hot summer day? Soups are for all seasons.

Homemade soups are easy to make and are generally more nutritious and more flavorful than the canned or packaged variety. Soups can be thick, thin, smooth, hot, cold, light, or heavy. Creamy soups are often served as a first course to stimulate the appetite. Hearty, chunky soups are served as the main course for lunch or a light supper. Fruit soups can be served any time of the day: breakfast, brunch, lunch, supper, dinner, or a late-night snack.

.

Stews are prepared by a method called stewing. The ingredients are cooked in a small amount of liquid in a covered pot for several hours. The long cooking period tenderizes the meat and allows the flavors to blend with other ingredients. Stews are chunkier and thicker than soups and have more substance. They can be served in bowls or alongside pasta, grains, potatoes, or polenta. Stews can be cooked on top of the stove in a heavy pot or in an ovenproof pot or casserole in a medium oven.

Stews are usually served as the main coursethe proverbial one-dish mealfor lunch or dinner. They are especially popular in the fall and winter when there is a chill in the air.

All that is needed to complete the meal is a green salad and crusty bread.

Some stoves are hotter than others. If medium-low is too hot for gentle simmering, reduce the temperature to low, or alternate between medium-low and low.

If you like more seasonings, add more, especially salt and pepper. Always taste the soup or stew before serving. If you are a garlic or onion lover, you can always add more than the recipe calls for.

If there is an ingredient that you dont like, leave it out or use a substitute. Vegetarians can use vegetable broth instead of chicken or beef broth.

If the soup or stew is too thick, add more liquid (this is especially true when reheating). If the soup is too thin, add more ingredients or a thickening agent.

If necessary, most soups and stews can simmer longer than is called for in the recipe on very low heat until ready to serve.

Be flexible, use common sense, and have fun!