Christopher Tan - Soups
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- Book:Soups
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- Publisher:Marshall Cavendish
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- Year:2011
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Soups: summary, description and annotation
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Soups is a compilation of 60 exciting recipes that will inspire cooking enthusiasts to whip up and enjoy soups of various tastes and textures for every occasion. Whether hot or chilled, smooth or chunky, creamy or clear, the recipes featured in this book are guaranteed to delight! These include classics like Seafood Chowder and Winter Melon Soup with Ham as well as creative soups like Parsnip Soup with Amaretti and Hakka-inspired Thunder Tea Soup. Also included is a section on sweet soups such as Spiced Cherry Soup, Avocado Soup with Whisky Cream and Pineapple-basil Soup with Strawberry Sorbet.Each recipe in this cookbook is easy-to-follow and is accompanied by colourful photography and useful tips on how to create perfectly delicious soups in the home kitchen.
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This new edition 2011
An imprint of Marshall Cavendish International
1 New Industrial Road, Singapore 536196
electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Request
for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited,
1 New Industrial Road, Singapore 536196. Tel: (65) 6213 9300, fax: (65) 6285 4871.
E-mail: .
book.The Publisher makes no representation or warranties with respect to the contents of this book and is not responsible
for the outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, the reader may not always
achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher
shall in no event be liable for any loss of pro t or any other commercial damage, including but not limited to special, incidental,
consequential, or other damages.
Road, Tarrytown NY 10591-9001, USA Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21
Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46,
Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia
Soups / Christopher Tan. Singapore : Marshall Cavendish Cuisine, c2011.
p. cm. eISBN : 978 981 4484 27 5
to the school kitchens who taught me just how thick a soup can get;
to the many chickens and vegetables that have sacrificed
their lives so that I could recover from flagging health;
to the primordial soup from which God made us; to whoever
invented double-boilers; and mostly, to all the soups Ive loved before.
ever eat, and often the last.
and Walnut Oil
can whet the appetite and set the tone for the whole meal, effect
a smooth transition between two courses when served as an
interim, charm and surprise diners in the form of a canap the
fun is up to you!
and lemon are common rasam flavours. Here, the tomatoes are roasted, and an aromatic milk foam
partners the spicy broth.
Water
Ripe tomatoes
Shallots
Garlic
Black mustard seeds
Ground turmeric
Coarsely ground
black pepper
Cumin seeds
Sugar
Salt
Lemon juice
Full-cream milk
Curry leaves
halved
strain. Set aside.
shallots and garlic on top and drizzle with half the olive oil.
Roast on the top shelf in a preheated oven at 190C (370F)
for 1525 minutes, until vegetables are soft and browned in
parts. Remove baking tray from oven.
hot, add mustard seeds, turmeric, pepper and cumin. Fry,
stirring constantly, for 3045 seconds or until mustard seeds
pop. Add roasted vegetables and tamarind liquid. Bring to the
boil and simmer for 5 minutes, stirring often so that vegetables
break up.
juice, if needed: it should be piquant and savoury. Strain rasam
through a fine-mesh sieve, pressing on solids to extract all the
liquid. Alternatively, blend (process) rasam until smooth or even
leave it chunky. Reheat strained or blended rasam , if necessary,
and divide among shot glasses. Chunky rasam will require
larger serving ware.
hot, then pour into a blender (processor) and add curry leaves.
Blend at high speed until leaves are finely ground and milk is
very foamy. Spoon foam on top of rasam and serve immediately.
Toasted Walnuts and Walnut Oil
natural sweetness and dulcet character. The aristocratic taste of walnuts is a perfect complement.
stock (see pg 131
or 135), or water
finely chopped
toasted and coarsely
chopped
cook, stirring occasionally, for 3040 minutes or until onion is
sweetly fragrant and extremely soft. Do not let it brown; reduce
heat, if necessary.
into a blender (processor) and add cream, then blend until
smooth. Alternatively, leave the soup texture as it is, without
blending. Season soup to taste with salt and pepper and reheat
until hot, if necessary.
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