12 hours ago
Sunday, October 16, 2011
Weekend Cooking-The Soup Bible
The Soup Bible by the Editors of Favorite Brand Name Recipes
Paperback: 256 pages
Publisher: Publications International (September 8, 2010)
The Soup Bible is an all-in-one guide to creating delicious and satisfying soups, stews, and chilis. The cookbook includes more than 150 recipes, plus a 16-page guide that covers all aspects of soup preparation, including equipment, the history of soup, how-tos hints and tips, garnishing, and a glossary of terms.
You will find recipes that can be ready in as few as 30 minutes as well as a slow-cooker chapter. Discover new flavors as you cook your way through seven chapters. Here is a sampling of recipes in The Soup Bible:
Classics like Chicken & Homemade Noodle, Minestrone, and Black Bean Soup
Exotic flavors such as Pumpkin Soup with Bacon & Toasted Pumpkin Seeds, and Chinese Hot & Sour Soup
Hearty chowders, including Bacon Potato Chowder and New England Fish Chowder
Vegetarian options, including Mushroom Barley Soup and Lentil & Brown Rice Soup
Quick and easy recipes like New Orleans Fish Soup, and Creamy Tuscan Bean & Chicken Soup
Slow-cooker selections like Potato & Leek Soup and Beer & Cheese Soup
I picked this little gem of a cookbook up at Barnes and Noble on a half price clearance table. This book is on sale at Amazon also. It has many great looking soup recipes in it. Some are quick like the one I made today and others are all day soups. I made this quick chowder this afternoon which made for a perfect Sunday lunch. I had to change the recipe up a bit because I didn't have any corn but had a bag of mixed veggies which we thought worked out well. I put the whole bag in because we like lots of veggies in our soups.
Deep Bayou Chowder
1 tablespoon olive oil
1 1/2 cups chopped onions
1 large green pepper, chopped
1 large carrot, chopped,
8 ounces red potatoes, diced
1 cup frozen corn
1 cup water
1/2 teaspoon dried thyme
2 cups milk
1 tablespoons chopped parsley
1 1/2 teaspoons seafood seasoning (I used Old Bay)
3/4 teaspoon salt
Heat oil in large saucepan over medium-high heat. Add onions, bell pepper, carrot; cook and stir 5 minutes. Add potatoes, corn, water, and thyme; bring to a boil. Reduce heat; cover and simmer approximately 15 minutes or until potatoes are tender. Stir in milk, parsley, seasoning, and salt. Cook for 5 minutes. Serve.
Makes 6 servings.
Weekend Cooking is a weekly meme sponsored by Beth Fish Reads.
Weekend Cooking is a chance to share the food love. Be sure to check out all the yummy cooking posts on Beth's blog.