Susannah Blake - 500 Soups: The Only Soup Compendium Youll Ever Need

the only soup compendium youll ever need

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Susannah Blake For as long as humans have been cooking food over a fire, soup has been eaten in one form or another from the earliest, most basic broths left over from simmering ingredients in a pot of water, or sophisticated concoctions specially created to be served and eaten on their own. Soup is made and eaten all over the world, from Italian zuppa, German suppe, and Balkan ciorba to Vietnamese sup, Persian shorba, and Central Asian sorpa or shorpo. They all share a common texture characteristic, in that they are all liquid dishes, usually served in bowls. The bulk of soups are cooked usually meat, poultry, fish, or vegetables simmered in stock but you will also find uncooked soups, such as Spanish gazpacho and Middle Eastern-style yogurt soups, for which uncooked ingredients are blended together to make a smooth soup. Soups may be light and clear, such as broth or consomm, rich and creamy, thick and substantial, or chunky and stewlike. Although they are usually savory, there are also a few sweet soups, including those made with melon, cherry, or pear.

Sweet soups are generally served in small quantities. There are many types of soup and an almost infinite number of combinations of ingredients. The flavoring ingredients give each soup its own distinctive character. In their wonderful variety, soups can be eaten at almost any time of day, at any time of year. In Asia, they are often served for breakfast. Lighter soups made from vegetables can make a healthy snack between meals, or a more substantial soup can make a sustaining meal in a bowl.

Soup is one of the classic first courses on Western menus, served before the main course. It is also perfect for a light lunch or even as a late-night snack before bed. In winter, soups can be fabulous warmers warding off the seasonal chills while in summer, chilled soups can be gloriously refreshing. Wholesome and comforting, plain or complex, sophisticated or simple, whatever kind of soup youre looking for, youre sure to find it here. Packed with delicious recipes and inspiring serving suggestions, this compendium proves that there really is a soup for every occasion. measuring equipment: scales, measuring cups & spoons Although most soup recipes are very easy and can be adapted according to the ingredients you have on hand, accurate measuring equipment will be invaluable. chopping board & knives Good knives and a board are essential for cutting vegetables, meat, poultry, fish, and shellfish. chopping board & knives Good knives and a board are essential for cutting vegetables, meat, poultry, fish, and shellfish.

A serrated knife is useful for cutting bread to serve with soup. vegetable peeler A vegetable peeler is more practical and efficient than a knife for peeling firm vegetables and fruit such as apples and pears. A vegetable peeler is also a useful tool for paring or shaving fine slivers or slices from Parmesan cheese. grater Choose a grater with several different hole sizes for coarse and fine grating. garlic press Although you can crush garlic using the flat blade of a knife, a garlic press is useful and easy to use, particularly if you need to crush several cloves. cooking pan Choose a large, heavy pan with a lid that fits well.

This is useful for all stages of cooking soups and for long-simmering stock. wooden spoons Useful for stirring ingredients when frying them in the first stages of a recipe, for stirring soup during cooking, and for stirring in ingredients at a later stage. food processor or blender To make smooth soups, you will usually need a food processor or a blender. There are several styles of blenders, including freestanding and handheld types. Handheld blenders are particularly useful for soup-making because they can be used directly in the pan, rather than pouring the soup into a food processor or blender, then returning it to the pan. Experiment with the settings on a food processor to achieve the best consistency some processors do not reduce liquids to as smooth a texture as a blender.

A food mill is useful for crushing and pureing the cooked soup. strainers A strainer or sieve is useful for straining soup. There are several types, including a large fine-mesh wire strainer (for sieving food to a pure), a nylon mesh strainer for foods that discolor, and a colander for draining large ingredients. potato masher A masher can crush tender cooked vegetables to make a rough textured soup. This technique can be used to make chunky soups if you do not have a food processor or blender. skimmer A flat, round perforated utensil or skimmer is used to lift scum or froth from stock and soup.

A slotted spoon will also do the job, or a large flat-bowled metal spoon can be used.

A good stock is the essential base for almost every soup. Good-quality stock is now available in supermarkets, delicatessens, and grocery stores, as cubes, bouillon powder, in long-life cartons, or fresh from the refrigerator. It is worth using good-quality stock as it will make all the difference to the flavor of soup. Homemade stock can be frozen, so it is a good idea to make a large batch and freeze it in smaller quantities, ready for thawing and using in recipes. vegetable stock2 onions, roughly chopped2 carrots, sliced2 celery stalks, roughly chopped1 bay leaf2 sprigs fresh thyme4 sprigs fresh parsley1 tsp. black peppercornstsp. salt6 cups waterMakes about 5 cups Put all the ingredients in a saucepan, add the water, and bring to a boil. salt 6 cups waterMakes about 5 cups Put all the ingredients in a saucepan, add the water, and bring to a boil.

Reduce the heat and simmer for about 1 hour, skimming off any scum that rises to the surface. Strain the stock through a strainer and leave to cool, then chill or freeze until ready to use. chicken stock1 chicken carcass2 onions, roughly chopped2 carrots, sliced2 celery stalks, roughly chopped2 bay leaves1 tsp, black peppercornstsp. salt6 cups waterMakes about 5 cups Put all the ingredients in a saucepan, add the water, and bring to a boil. Reduce the heat and simmer gently, skimming off the scum occasionally, for about 1 hours. beef stock2 lb. beef bones1 onion, roughly chopped1 leek, roughly chopped2 carrots, sliced1 celery stalk, roughly chopped1 bay leaf2 sprigs fresh thyme4 sprigs fresh parsley1 tsp. black peppercornstsp. salt6 cups (3 pints) waterMakes about 5 cups Preheat the oven to 425F (220C). salt 6 cups (3 pints) waterMakes about 5 cups Preheat the oven to 425F (220C).

Put the bones in a roasting pan and roast for about 40 minutes. Transfer the bones to a large saucepan and add all the remaining ingredients. Bring to a boil, then reduce the heat and simmer, skimming off any scum occasionally, for about 3 hours. Strain the stock through a strainer and leave to cool, then chill or freeze until ready to use. fish stock1 lb. black peppercornstsp. salt5 cups waterMakes about 5 cups Put the fish bones in a saucepan, add all the remaining ingredients. salt 5 cups waterMakes about 5 cups Put the fish bones in a saucepan, add all the remaining ingredients.

Bring to a boil, then reduce the heat and simmer gently, skimming off any scum occasionally, for about 30 minutes. Strain the stock through a strainer and leave to cool completely, then chill or freeze until ready to use.

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